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London Broil with Mushroom Sauce
Submitted by: Barbara J. Williams
1 2-pound London broil
1 pound sliced Portobello mushrooms
2 cups dry red wine
1/2 cup fresh parsley, minced
1 tsp. dried, crushed rosemary
3 cloves garlic
2 Tbsp. shallots, minced
2 cups beef broth
1 cup diced tomatoes
Place London broil along with mushrooms, wine, parsley, rosemary, garlic and shallots in a
plastic bag and secure. Place in the refrigerator for about an hour to marinate.
Remove
beef from marinade and place in a large skillet and cook over medium heat until cooked to
your liking. Place steak aside. In the same skillet, place reserved marinade, beef
broth and tomatoes and cook over low heat for 15 - 20 minutes. Slice London broil and pour sauce
over meat.
The Skinny: Use alcohol-free wine and fat free beef broth. If you cannot find alcohol-free
wine and can't use the real stuff, just add more beef broth. I have also read somewhere
that you can use grape juice in place of red wine. I know you can use apple juice or apple
cider in place of white wine but I have never tried grape juice as a substitute for red
wine. If you do want to try the grape juice, I would start out with a test sample before
taking a chance with an entire London broil. I would also make sure to use grape juice
with no sugar added.
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