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Sirloin with Red Wine and Mushroom Sauce

5.0

(1)

A delicately sweet reduction of red wine, mushrooms, tomato sauce, and herbs crowns tender beef slices.

Recipe information

  • Yield

    Serves 4; 3 ounces beef and 1/4 cup sauce per serving

Ingredients

5 ounces medium button mushrooms, sliced
1/3 cup merlot or other dry red wine (regular or nonalcoholic)
1 1-pound boneless top sirloin steak (about 1 inch thick), all visible fat discarded
1/2 cup no-salt-added tomato sauce
2 medium green onions, finely chopped
1 teaspoon very low sodium beef bouillon granules
1 teaspoon dried basil, crumbled
3/4 teaspoon sugar
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon garlic powder
1/8 teaspoon salt
Cooking spray
2 tablespoons snipped fresh parsley

Preparation

  1. Step 1

    In a large shallow glass dish, stir together the mushrooms and wine. Add the beef, turning to coat. Cover and refrigerate for 8 to 12 hours, turning occasionally.

    Step 2

    In a small bowl, stir together the tomato sauce, green onions, bouillon granules, basil, sugar, oregano, garlic powder, and salt. Set aside.

    Step 3

    Lightly spray a large skillet with cooking spray. Heat over medium-high heat. Drain the beef well, reserving the marinade. Cook the beef for 4 minutes. Turn over. Cook for 2 minutes, or to the desired doneness. Transfer to a cutting board. Set aside.

    Step 4

    Pour the reserved marinade and the tomato sauce mixture into the skillet, scraping the bottom and side to dislodge any browned bits. Cook over medium-high heat for 3 minutes, or until the liquid is reduced to 1 cup, stirring occasionally. Remove from the heat.

    Step 5

    Slice the beef and transfer to plates. Spoon the mushroom sauce over the beef. Sprinkle with the parsley.

  2. Nutrition information

    Step 6

    (Per serving)

    Step 7

    Calories: 190

    Step 8

    Total fat: 4.5g

    Step 9

    Saturated: 2.0g

    Step 10

    Trans: 0.0g

    Step 11

    Polyunsaturated: 0.5g

    Step 12

    Monounsaturated: 2.0g

    Step 13

    Cholesterol: 56mg

    Step 14

    Sodium: 131mg

    Step 15

    Carbohydrates: 7g

    Step 16

    Fiber: 2g

    Step 17

    Sugars: 4g

    Step 18

    Protein: 25g

    Step 19

    Calcium: 24mg

    Step 20

    Potassium: 731mg

  3. Dietary Exchanges

    Step 21

    1 vegetable

    Step 22

    3 lean meat

American Heart Association Low-Salt Cookbook, 4th Edition
TagsSauceRed WineWineAlcoholBeveragesSteakBeefMeatButton MushroomMushroomVegetableMainDinnerGluten FreeDairy FreeEasyWeeknight MealsSearCast Iron SkilletCookbooks
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