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Beef with Mushroom Sauce
For a more elegant dinner, broil beef tenderloin instead of eye round steaks and make the sauce using 1/3 cup dry red wine and 1/3 cup water in place of the vegetable juice in the recipe.
Equipment
- Foil lined broiler pan
- Sauce Pan
Ingredients
- ⅛ tsp black pepper
- 1 cup sliced fresh mushrooms
- ½ cup sliced green onions
- 2 cloves garlic, minced
- 2 tsp butter or margarine
- 2 tsp cornstarch
- ⅔ cup low-sodium vegetable juice
- ½ tsp instant beef bouillon granules
Instructions
- Rub pepper over meat. Place meat on the unheated rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat until desired doneness, turning once. Allow 10 to 12 minutes for medium rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F).
- Meanwhile, in a saucepan, cook mushrooms, onions, and garlic in hot butter until vegetables are tender. Stir in cornstarch. Add vegetable juice and beef bouillon granules. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Keep warm while cooking meat. Serve the sauce over meat.
Video
Nutrition
Calories: 170kcalCarbohydrates: 5.2gProtein: 20gFat: 7.5gSaturated Fat: 3.1gCholesterol: 51mgSodium: 180.8mgPotassium: 407.7mgFiber: 0.9gSugar: 2.4gVitamin A: 543.5IUVitamin C: 12.9mgCalcium: 23.4mgIron: 1.7mg
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