Minute Steaks With Pimientos And Mushrooms Recipe

Summary

Difficulty LevelAverageHealth IndexHealthy

CuisineAmericanCourseMain Dish

Main IngredientBeef

Ingredients

1 package dried shiitake mushrooms or 1/4 pound fresh mushrooms, sliced thin

1 1/2 tablespoons unsalted margarine

8 small white onions, peeled

1 1/3 cups low sodium beef broth

1/4 teaspoon dried thyme, crumbled

4 minute steaks

2 cloves garlic, halved

1/4 teaspoon black pepper

Nonstick cooking spray

1/3 cup dry white wine

1 jar sliced pimientos, drained

2 teaspoons cornstarch blended with

1 tablespoon cold water

1 teaspoon Dijon or spicy brown mustard

How to make Minute Steaks With Pimientos And Mushrooms

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.