Beef with Mushroom Sauce

Beef with Mushroom Sauce

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From: Diabetic Living Magazine

For a more elegant dinner, broil beef tenderloin instead of eye round steaks and make the sauce using ⅓ cup dry red wine and ⅓ cup water in place of the vegetable juice in the recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ⅛ teaspoon black pepper
  • 4 (3 ounce) beef eye round steaks, trimmed of separable fat
  • 1 cup sliced fresh mushrooms
  • ½ cup sliced green onions
  • 2 cloves garlic, minced
  • 2 teaspoons butter or margarine
  • 2 teaspoons cornstarch
  • ⅔ cup low-sodium vegetable juice
  • ½ teaspoon instant beef bouillon granules


  • Prep

  • Ready In

  1. Rub pepper over meat. Place meat on the unheated rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat until desired doneness, turning once. Allow 10 to 12 minutes for medium rare (145°F) or 12 to 15 minutes for medium (160°F).
  2. Meanwhile, in a saucepan, cook mushrooms, onions, and garlic in hot butter until vegetables are tender. Stir in cornstarch. Add vegetable juice and beef bouillon granules. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Keep warm while cooking meat. Serve the sauce over meat.

Nutrition information

  • Serving size: 1 steak and 3 tablespoons sauce
  • Per serving: 170 calories; 7 g fat(3 g sat); 1 g fiber; 5 g carbohydrates; 20 g protein; 8 mcg folate; 51 mg cholesterol; 2 g sugars; 543 IU vitamin A; 13 mg vitamin C; 23 mg calcium; 2 mg iron; 181 mg sodium; 408 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2½ lean protein, 1 vegetable

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