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INGREDIENTS

2 sm Garlic ; minced
6 sl Spanish onion, about 1/2"
1/2 c Lowfat beef broth, low salt
1 ds Pepper
1 ts Cornstarch
1/4 c Dry sherry
8 oz Porterhouse steaks, trimmed,
MUSHROOM SAUCE
2 ts Olive oil, or vegetable oil
2 c Mushroom caps, cleaned
Italian parsley, optional
Nonstick cooking spray

Servings

INSTRUCTIONS

TIP: A five ounce-serving, trimmed about 20% yields 4 oz meat. Preheat the broiler. Sprinkle each steak with pepper and set aside. Spray the onion slices with nonstick cooking spray and arrange them on a rack in the broiling pan. Broil, turning frequently, until the slices are lightly browned. Remove and transfer them to a serving plate; set aside and keep warm. Set the steaks on the rack in the broiling pan and broil until desired doneness, about 3 to 4 minutes per side. (Two minutes per side for 1/2-inch thick steak.) Meanwhile, prepare the mushroom sauce. In a medium nonstick skillet heat the olive or vegetable oil. Add the mushrooms and garlic; cook over medium-high heat, stirring frequently, until the mushrooms are browned, about 4 minutes. In a small bowl or measuring cup, combine a little of the beef broth and the cornstarch, stirring to dissolve the cornstarch. Add the remaining beef broth and sherry. Stir the broth mixture into the mushrooms and continue to stir and cook until the mixture comes to a boil. Reduce the heat to low and let simmer until the mixture thickens, about 1 minute. To serve, arrange the steak on the plate with the onions. Top with sauce and garnish with parsley if desired. Makes 2 servings. - From "Simply Light Cooking," by Weight Watchers, (Plume, $13). Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC estimates 29.7% CFF, 447 cals, 14.3 g fat. Recipe by: Weight Watchers Simply Light Posted to Digest eat-lf.v097.n108 by PATh on Apr 23, 1997

NOTES

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Steak and Onions (Sagittarius)

2 sm Garlic minced
6 sl Spanish onion, about 1/2" 
1/2 c Lowfat beef broth, low salt 
1 ds Pepper 
1 ts Cornstarch 
1/4 c Dry sherry 
8 oz Porterhouse steaks, trimmed, 
  MUSHROOM SAUCE 
2 ts Olive oil, or vegetable oil 
2 c Mushroom caps, cleaned 
  Italian parsley, optional 
  Nonstick cooking spray

TIP: A five ounce-serving, trimmed about 20% yields 4 oz meat.    Preheat the broiler. Sprinkle each steak with pepper and set aside.    Spray the onion slices with nonstick cooking spray and arrange them on a  rack in the broiling pan. Broil, turning frequently, until the slices are  lightly browned. Remove and transfer them to a serving plate; set aside and  keep warm.    Set the steaks on the rack in the broiling pan and broil until desired  doneness, about 3 to 4 minutes per side. (Two minutes per side for 1/2-inch  thick steak.)    Meanwhile, prepare the mushroom sauce. In a medium nonstick skillet heat  the olive or vegetable oil. Add the mushrooms and garlic; cook over  medium-high heat, stirring frequently, until the mushrooms are browned,  about 4 minutes.    In a small bowl or measuring cup, combine a little of the beef broth and  the cornstarch, stirring to dissolve the cornstarch. Add the remaining beef  broth and sherry. Stir the broth mixture into the mushrooms and continue to  stir and cook until the mixture comes to a boil.    Reduce the heat to low and let simmer until the mixture thickens, about 1  minute.    To serve, arrange the steak on the plate with the onions. Top with sauce  and garnish with parsley if desired. Makes 2 servings. - From "Simply Light  Cooking," by Weight Watchers, (Plume, $13).    Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and  edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC  estimates 29.7% CFF, 447 cals, 14.3 g fat.    Recipe by: Weight Watchers Simply Light Posted to Digest eat-lf.v097.n108  by PATh <phannema@wizard.ucr.edu> on Apr 23, 1997

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Nutrition

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Serving Size: 1 Serving (147g)
Recipe Makes: 2 Servings

Calories: 56
Calories from Fat: 3 (5%)

Amt Per Serving		% DV

	Total Fat 0.4g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 3.5mg		0 %
Potassium 39.8mg		1 %
Total Carbohydrate 5.2g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 5.1g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 56

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