Sliced Sirloin with Leek Sauce - 4g Carbs, 0g Fiber, 1g Sugar
From: The American Heart Association Quick & Easy Cookbook,
2001 by the American Heart Association
You'll love the robust leek sauce that tops this succulent sirloin.
Serves: 4
Serving Size: 1/4 pound sirloin and 1/4 cup sauce
Vegetable oil spray
1-lb sirloin steak, cut about 1 1/2 inches thick, all visible fat removed
3/4 cup water and 1/4 cup dry red wine OR 1 cup water
1/2 cup sliced leeks
1/2 tsp low-sodium beef bouillon granules
1/2 tsp bottled minced garlic
4 tsp all-purpose flour
2 Tbsp water
Spray a 10-inch skillet with vegetable oil. Place over medium-high heat.
Add steak to hot skillet and cook on one side for 8 minutes. Turn and
cook 8 minutes more or until steak reaches desired doneness. Remove
steak from skillet; cover tightly with foil to keep warm.
Add water-and-wine mixture, leeks, bouillon granules, and garlic to
skillet. Reduce heat, cover, and simmer 3 minutes.
In a small bowl, stir together the flour and the 2 tablespoons water.
Add to skillet. Cook and stir until thickened and bubbly, about
2 minutes. Cook 1 minute more, stirring constantly.
To serve, slice the steak crosswise into 1/2-inch-wide slices and serve
with the leek sauce.
Cook's Tip - -
Leeks look like overgrown green onions and have a mild onion flavor.
Cut off and discard the shaggy roots at the end of the bulb and the
tough green leaves. The white stalk that remains is the part you use
for cooking. Be sure to rinse leeks thoroughly to remove the sandy
grit that collects in their stalks.
Serves: 4
Serving Size: 1/4 pound sirloin and 1/4 cup sauce
Nutrition per Serving:
176 Calories, 4.5g Total Fat, 2g Saturated Fat, 0g Trans Fat,
0g Polyunsaturated Fat, 2g Monounsaturated Fat, 46mg Cholesterol,
56mg Sodium, 4g Carbs, 0g Fiber, 1g Sugar, 25g Protein
Dietary Exchanges: 3 lean meat
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