1 lb Beef, tenderloin, extra lean, raw
1/2 tsp marjoram, leaves, ground (2 tsp chopped fresh marjoram leaves can be used)
2 tsp sugar
1 tsp black pepper , coarsely ground
1 tbsp canola oil (1 tbsp butter can be substituted)
1 cup fresh mushrooms , sliced
1 small onions , thinly sliced
3/4 cup Broth, beef, clear, canned
1/4 cup red wine (dry red or 1/4 cup non-alcoholic red wine)
1 tbsp cornstarch
Cut beef into four 3/4-inch slices. Mix marjoram, sugar, and pepper and rub on both sides of beef slices. Heat oil in 10-inch skillet over medium heat. Cook beef in oil 3 to 5 minutes, turning once, until brown. Remove beef to serving platter and keep warm.
Over medium heat in skillet, cook mushrooms and onion in drippings for 2 minutes; stirring occasionally, until onion is crisp-tender.
Mix broth, wine, and cornstarch; stir into mushroom mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Boil and stir 1 minute. Pour over beef.
Beef is a great source of the mineral zinc, which is important for growth, wound healing, and your ability to taste foods.
- Makes 4 servings
- Amount Per Serving
- Calories 196.3
- Total Carbs 7.1g
- Dietary Fiber 0.7g
- Sugars 3.3g
- Total Fat 7.7g
- Saturated Fat 1.8g
- Unsaturated Fat 5.9g
- Potassium 0mg
- Protein 23.4g
- Sodium 224.5mg
- Dietary Exchanges
- 1 Fat
- 2 1/4 Meat
- 1/2 Vegetable