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French Steak (Lite)

6 servings

• 2 pounds round steak, trimmed of all visible fat
• 1 teaspoon olive oil
• 2 large onions, thinly sliced
• 1 clove garlic, minced
• 1 cup white wine
• 1 cup fat-free beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1/4 teaspoon freshly ground black pepper
• 1/2 pound (2 cups) fresh mushrooms, sliced, optional
• 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water
• 1 cup light sour cream

Cut the round steak into serving pieces. Place a nonstick saute pan over medium-high heat, and add the olive oil. Brown the meat on both sides.

Remove the steak from pan and add the onions. Cook for 2 to 3 minutes, then add the garlic, wine, broth, Worcestershire sauce, soy sauce and pepper. Stir up all the browned bits from the bottom of the pan. Return the steak to the pan, cover and reduce heat to medium-low (liquid should just slightly bubble). Cook for 11/2 hours, or until meat is tender. If using mushrooms, add them in the last 10 minutes.

When meat is tender, remove it from pan. Continue cooking onion mixture over medium-high heat, then add dissolved cornstarch, stirring to combine smoothly until sauce thickens. Remove from heat, add sour cream and stir to mix. Pour sauce over meat to serve.

Per serving: 279 calories, 9 g fat, 91 mg cholesterol, 243 mg sodium, 7 g carbohydrates, 36 g protein, 1 g fiber.

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