MUSHROOM AND ONION BEEF

This is another old recipe I've had since my diabetes diagnosis 15-years-ago.

2 large, sweet onions, sliced into rings
3 tsp canola or olive oil, divided
1/4 tsp salt
4 tsp balsamic vinegar, divided
1 cup sliced mushrooms
1 lb boneless beef top sirloin
1/4 tsp dried thyme
1/4 tsp garlic powder
1/2 tsp fresh ground black pepper

Slice the beef into 1/2-inch-thick slices; set aside.

Place the onions in a large nonstick skillet over medium heat. Cover and cook 15 minutes, stirring several times and scraping bottom of pan to loosen the browned bits. Add two teaspoons of the oil and the salt to the skillet and stir well. Add 3 teaspoons of the balsamic vinegar to the pan, one teaspoon at a time; scrape to deglaze pan.

Lower the heat under the skillet to medium-low and add the mushrooms. Cook mixture, uncovered, for 4 to 5 minutes until mushrooms are soft, stirring often. Remove mushrooms and onions from the pan but keep warm.

Raise the heat under the skillet to medium-high; add the last of the oil and swirl to coat bottom of the skillet. Add the beef and sprinkle with the garlic powder, thyme, and pepper. Cook 5 minutes or until of the desired doneness. Remove from heat.

Drizzle the remaining balsamic vinegar over the beef; return the onions and mushrooms to the pan, stirring to mix well.

 Note: File Photo

Yield: 4 servings
Approximately per serving: 215 calories, 9 g (2 sat) fat, 7 g carbs, 26 g protein, 53 mg cholesterol. Sorry, I do not have the sodium numbers.