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Minute Steaks With Pimientos And Mushrooms

Healthycooking's picture
Ingredients
  Mushrooms/1 package dried shiitake mushrooms 1⁄4 , sliced thin
  Unsalted margarine 1 1⁄2 Tablespoon
  White onions 8 Small, peeled
  Low sodium beef broth 1 1⁄3 Cup (21.33 tbs)
  Dried thyme 1⁄4 Teaspoon, crumbled
  Minute steaks 4
  Garlic 2 Clove (10 gm), halved
  Black pepper 1⁄4 Teaspoon
  Non-stick cooking spray 2 Tablespoon
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Sliced pimientos 8 Ounce, drained (1 Jar)
  Cornstarch 2 Teaspoon, blended with 1 tablespoon cold water
  Dijon mustard/Spicy brown mustard 1 Teaspoon
Directions

Soften the shiitake mushrooms in a cup of boiling water for 15 to 20 minutes.
Drain, cut off and discard the stems, then slice the caps 1/4 inch thick; set aside.
If you are using sliced fresh mushrooms, simply add in Step 4.
Meanwhile, melt 1/2 tablespoon of the margarine in a small saucepan over moderate heat; add the onions and cook, uncovered, for 3 minutes, stirring occasionally.
Add the beef broth and thyme; cover and simmer over low heat until the onions are tender about 10 minutes.
Remove from the heat.
Rub the steaks with the garlic and sprinkle with the pepper.
Coat a heavy 10 inch skillet with the cooking spray, add 1/2 tablespoon of the margarine, and melt over moderately high heat.
Add 2 of the steaks and cook for 1 minute on each side; transfer to a warm serving platter.
Cook the last 2 steaks in the remaining margarine and transfer to the platter.
Pour any fat from the skillet, add the wine, and boil, uncovered, for 1 minute.
Add the broth, onions, mushrooms, and pimientos; simmer, uncovered, for 5 minutes.
Blend in the cornstarch mixture and cook, stirring constantly, until slightly thickened 1 to 2 minutes; stir in the mustard.
Spoon the sauce and vegetables over the steaks.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef
Interest: 
Healthy

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