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Beef with Rosemary-Mushroom Recipe

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This recipe for Beef with Rosemary-Mushroom, by , is from The Tops Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Sapp

Category:
Category:

Ingredients:  
Ingredients:  
1 (8-ounce) package presliced mushrooms
1 cup dry red wine
1 pound boneless top sirloin steak (about 3/4 inch thick)

Cooking spray
1 cup chopped green onions
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1 teaspoon balsamic vinegar
4 garlic cloves, minced
1 (10 1/2-ounce) can beef consommé
1 (8-ounce) can tomato sauce





Directions:
Directions:
Combine the presliced mushrooms, wine, and steak in a large zip-top plastic bag, and seal. Marinate in the refrigerator for 30 minutes, turning occasionally.

Remove the steak from bag, reserving marinade. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add steak; cook for 6 minutes or until desired degree of doneness, turning after 3 minutes. Remove from pan.

Combine the onions, 2 tablespoons parsley, rosemary, and remaining ingredients. Add onion mixture and reserved marinade to pan. Bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring frequently.

Cut the beef diagonally across grain into thin slices. Place beef on a serving platter. Spoon the mushroom sauce over beef.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
360 calories per serving

 

 

 

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