"Jacket" potatoes topped with tender steak strips and savory balsamic mushroom sauce - a dish even the Queen would love.
Prepare Balsamic Reduction with Wild Mushrooms. Add beef mixture to pan; cook 2 minutes until beef and mushrooms are heated through.
Balsamic Reduction with Wild Mushrooms: Bring 1/2 cup balsamic vinegar to a boil in medium saucepan. Reduce heat; simmer 8 to 9 minutes until reduced to 2 tablespoons (consistency will be syrupy). Set aside to cool. In same skillet used to prepare beef and mushrooms, heat 1 tablespoon olive oil over medium heat until hot. Add 4 ounces minced wild mushrooms; cook and stir 5 to 8 minutes until mushrooms are lightly browned. Add 4 teaspoons minced garlic; cook and stir 2 minutes. Add 1/2 cup dry red wine; cook 2 to 5 minutes until liquid is completely evaporated. Dissolve 1 tablespoon cornstarch in 1 can (14 to 14.5 ounces) reduced-sodium beef broth. Add broth mixture and balsamic vinegar reduction to skillet; bring to a boil, stirring constantly. Reduce heat; simmer 15 to 20 minutes until mixture is reduced by half. Add in 1 tablespoon butter; stir until melted.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 396 Calories; 9g Total Fat; 4g Saturated Fat; 3g Monounsaturated Fat; 79mg Cholesterol; 231mg Sodium; 42g Total carbohydrate; 34g Protein; 3.8mg Iron; 11.2mg Niacin; 1.3mg Vitamin B6; 128.1mg Choline; 1.6mcg Vitamin B12; 6mg Zinc; 35mcg Selenium; 4.8g Fiber.