Sirloin in Wine Sauce
Begin any meal with savory Sirloin in Wine Sauce from Barbara Kamm of Wilmington, Delaware. “This recipe is a family favorite as well as a great, easy company dish,” says Barbara. The tender sirloin is coated in a hearty mushroom-wine sauce, and is fantastic over pasta.
4 ServingsPrep/Total Time: 30 min.
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground mustard
- 1 pound beef top sirloin steak, thinly sliced
- 2 tablespoons butter
- 1 can (10-1/2 ounces) condensed beef consomme, undiluted
- 1/2 cup dry red wine or beef broth
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1/4 cup chopped green onions
- 1 teaspoon Worcestershire sauce
- Hot cooked linguine
- In a large resealable plastic bag, combine flour and mustard. Add
- beef, a few pieces at a time, and shake to coat. In a large skillet,
- brown beef in butter until meat reaches desired doneness.
- Add consomme and wine. Stir in the mushrooms, onions and
- Worcestershire sauce. Bring to a boil. Reduce heat; simmer,
- uncovered, for 10-15 minutes or until sauce is thickened. Serve with
- linguine. Yield: 4 servings.
Nutritional Facts: 3/4 cup (calculated without linguine) equals 258 calories, 10 g fat (5 g saturated fat), 61 mg cholesterol, 748 mg sodium, 7 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat,