Recipe - Steak And Onions (Sagittarius)

8 ounce Porterhouse steaks, trimmed,
see tip
1 ds Pepper
Nonstick cooking spray
6 sl Spanish onion, about 1/2"
thick
2 teaspoon Olive oil, or vegetable oil

MUSHROOM SAUCE
2 cup Mushroom caps, cleaned
2 small Garlic cloves, minced
One half cup Lowfat beef broth, low salt
1 teaspoon Cornstarch
One fourth cup Dry sherry
Italian parsley, optional

TIP: A five ounceserving, trimmed about 20% yields 4 ounce 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 1/2inch
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
mediumhigh 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 Watcher's Simply Light Posted to Digest eatlf.v097.n108
by PATh phannema@wizard.ucr.edu on Apr 23, 1997