Beef with Rosemary-Mushroom Sauce.

This is one of the more healthy recipes that I like to make. It’s pretty tasty and I love to serve it with mashed potatoes. Enjoy!

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Beef with Rosemary-Mushroom Sauce

  • sliced mushrooms, about 6 oz
  • 1 cup dry red wine
  • 1 lbs steak, I used skirt steak but any will do (about 1 inch thick)
  • 1 Tbs vegetable oil
  • 1 green onions, chopped
  • 1 Tbs chopped fresh rosemary
  • 1 Tbs balsamic vinegar
  • 4-5 minced garlic cloves
  • 1 cup beef broth
  • 1 cup tomato sauce
  • Salt & pepper

Directions

Combine the mushrooms, wine and steak in a Ziploc bag, seal, and let marinate in the refrigerator for at least 30 minutes. Turn it every 10 mins or so.

Heat a pan, I like to use my Le Creuset Braiser, over medium-high with the oil. Remove the steak from the Ziploc, keep the marinade, and lightly salt & pepper the steak. Cook the steak for 3 to 4 minutes on each side or until the desired degree of doneness, this will depend on the thickness of the steak. Remove it from the pan and let it rest covered with aluminum foil. Turn the heat down to medium. Add the onion, rosemary, marinade, broth, and tomato sauce. Bring it to a boil and simmer for about 20 minutes, or until reduced by half.

Slice the steak diagonally across the grain and toss in the sauce. Serve it with potatoes or even rice.