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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the mushrooms, wine, and steak in a large heavy-duty zip-lock plastic bag; seal. | 2. Marinate in the refrigerator 30 minutes, turning occasoinally. | 3. Remove steak from bag, reserving mushrooms/marinade. | 4. Place a large nonstick skillet that has been coated with cooking spray over med-high heat. | 5. Add in steak; cook 6 minutes or until desired degree of doneness, turning after 3 minutes; remove steak from pan. | 6. Combine onions, 2 tablespoons parsley, rosemary, and remaining ingredients; add onion mixture and mushroom/marinade mixture to the skillet; bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring often. | 7. Cut beef diagonally across the grain into thin slices. | 8. Place beef on a serving plate; spoon mushroom sauce over beef. | 9. Sprinkle with 2 tablespoons parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	1	package	sliced	-	-	-	-
red wine	1	cup		-	-	-	-
beef sirloin steak	1	lb	boneless	911.2021	0.0	92.0269	57.6188
green onion	1	cup	chopped	19.17	4.0754	0.6887	0.3337
parsley	1/4	cup	chopped divided	5.4	0.9495	0.4455	0.1185
rosemary	1 1/2	1/2	chopped	1.3755	0.2173	0.0348	0.0615
balsamic vinegar	1	teaspoon		4.664	0.9026	0.026000000000000002	0.0
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
beef consomme	1	can		34.1	0.992	7.812	0.0
tomato sauce	1	can		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.