Friday Night Dinner

Tonight I made two more recipes I had ear marked in Cooking Light.  Blake liked them both, they were right up his alley.  I thought they were both okay.  I'm pretty picky about mashed potatoes, and really only like them with noodles, so I'm biased.  The meat with sauce was good, but very rich.  So if you like rich sauces, meats and potatoes, this recipe is for you! Not to mention it is actually pretty low-cal and low-fat for such a filling dish.

Beef with Rosemary Mushroom Sauce

1 (8-ounce) package presliced mushrooms
1 cup dry red wine
1 pound boneless top sirloin steak (about 3/4 inch thick)
Cooking spray
1 cup chopped green onions
1/4 cup chopped fresh parsley, divided
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1 teaspoon balsamic vinegar
4 garlic cloves, minced
1 (10 1/2-ounce) can beef consommé
1 (8-ounce) can no-salt-added tomato sauce

Combine the presliced mushrooms, wine, and steak in a large zip-top plastic bag, and seal. Marinate in the refrigerator for 30 minutes, turning occasionally.

Remove the steak from bag, reserving marinade. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add steak; cook for 6 minutes or until desired degree of doneness, turning after 3 minutes. Remove from pan.

Combine the onions, 2 tablespoons parsley, rosemary, and remaining ingredients. Add onion mixture and reserved marinade to pan. Bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring frequently.

Cut the beef diagonally across grain into thin slices. Place beef on a serving platter. Spoon the mushroom sauce over beef. Sprinkle with 2 tablespoons parsley.

Rosemary-Roasted Mashed Potatoes

8 cups baking potatoes, cut into 1-inch pieces (about 2 pounds)
1 tablespoon olive oil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
 Cooking spray
3/4 cup hot water
1/4 cup chopped green onion
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon garlic powder
1 (8-ounce) container low-fat sour cream

Preheat oven to 425°.

Combine first 5 ingredients in a shallow roasting pan coated with cooking spray; toss well to coat. Bake at 425° for 30 minutes or until tender.

Combine water and remaining ingredients in a large bowl; add potato mixture. Mash with a potato masher to desired consistency. Serve immediately.