8 ounces porterhouse steaks, trimmed — see tip
1 dash pepper
Nonstick cooking spray 6 slices Spanish onion — about 1/2″ thick
2 teaspoons olive oil — or vegetable oil
**For the Mushroom Sauce: 2 cups mushroom caps — cleaned
2 small garlic cloves — minced
1/2 cup lowfat beef broth — low salt
1 teaspoon cornstarch
1/4 cup dry sherry
Italian parsley — optional
TIP: A five ounce-serving, trimmed about 20% yields 4 oz 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 1/2-inch 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 medium-high 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.