Vin Rouge Steak
Red Wine Steak
Prep time: 20 minutes (slicing veges)
Skillet time: 15 minutes
3/4 lb steak, 3/4″ thick (sirloin) 2 med. shallots, sliced 2 oz can mushrooms, sliced
1 Tbls flour 1/4 cup fat free, low salt chicken broth 1 Tbls tomato paste (ketchup can be substituted)
Salt Fresh ground pepper 1/4 cup dry red wine
Remove fat from steak. Cut into two pieces. Spray a medium sized nonstick skillet with Pam and heat to medium high. Brown the steak 2 minutes on each side.
Lower the heat and add shallots, cook 2 minutes.
Turn the steak and add mushrooms, cook another 2 minutes.
Remove steak to individual plates.
Add flour to the skillet and mix with the vegetables, stir until flour is absorbed.
Raise the heat and add the red wine. Cook for 1 minute then add the broth and tomato paste. Continue cooking for 4 -5 minutes to reduce and thicken liquid.
Add salt and pepper for taste. Spoon sauce over steak and sprinkle with parsley.
Dinner for two!