1-½ pounds lean sirloin tips, cut into 6 serving-size pieces
1 cup beef bouillon
½ cup dry white or red wine (dry vermouth is especially good)
1 large clove garlic, minced
1 teaspoon Italian seasoning
2 cups sliced mushrooms
2 tablespoons flour
¼ cup water

In a large, heavy skillet sprayed with nonstick spray, brown sirloin tips over medium-high heat. Add bouillon, wine, garlic and Italian seasoning, then cover. Reduce heat and simmer, turning every 15 minutes, for 2 hours. Add mushrooms, re-cover and simmer for 1/2 hour longer.

Remove meat to a serving dish and keep warm. Pour meat juices from skillet into a large measuring cup. Add enough water to make 1 cup and return to skillet. Add flour dissolved in 1/4 cup water and simmer over medium heat, stirring constantly, until thickened. Pour sauce over meat before serving. Serves 6.

Per serving: 184 cal. (28% from fat); 25 g protein; 5.7 g fat (2.2 g sat.); 3.3 g carbo.; 209 mg sodium; 68 mg chol.; 0.67 g fiber. Exchanges: 3 lean meat, 1 vegetable. Add 1/2 fat exchange to meal plan

B-man :wink: