Sirloin with Red Wine and Mushroom Sauce

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