Steak with Mushroom Sauce

Makes 6 servings, 1 ounces of milk per serving.

Ingredients

1 pound	boneless beef top sirloin steak, cut 1-inch thick
1 cup	sliced fresh mushrooms
1/4 cup	finely shredded carrot
1/4 cup	finely chopped onion
1 tablespoon	olive oil or cooking oil
1/4 teaspoon	salt
1/4 teaspoon	dried thyme, crushed
1/4 teaspoon	dried basil, crushed
1/8 tsp	pepper
3/4 cup	fat free skim or lowfat milk
2 teaspoons	cornstarch

Directions

Trim separable fat from beefsteak. Place beefsteak on unheated rack of broiler pan. Broil 3 inches from heat for 7 minutes. Turn beefsteak over and broil to desired doneness (allow 6 to 10 minutes more for medium). Meanwhile, for mushroom sauce, in a medium saucepan, cook mushrooms, carrot, and onion in hot oil until tender. Stir in salt, thyme, basil, and pepper. In a small bowl, combine fat free skim or 1% lowfat milk and cornstarch; add to mushroom mixture in saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

To serve, spoon some of the mushroom sauce over steak. Pass remaining mushroom sauce.

Nutrition

210 calories; 10 g fat; 3 g saturated fat; 55 mg cholesterol; 24g protein; 5 g carbohydrate; 1 g fiber; 165 g sodium; 60 mg calcium (6% of daily value).

Nutrition figures based on using fat free milk.