Recipe: Steak and Onions with Mushroom Sauce (serves 2)

STEAK AND ONIONS WITH MUSHROOM SAUCE

2 porterhouse steaks (about 5 ounces each), trimmed of excess fat
Dash of pepper
Nonstick cooking spray
6 large Spanish onion slices, about 1/2-inch thick
2 teaspoons olive or vegetable oil
FOR THE MUSHROOM SAUCE:
2 cups mushroom caps, cleaned
2 small cloves garlic, minced
1/2 cup beef broth
1 teaspoon cornstarch
1/4 cup dry sherry

TO PREPARE THE STEAK:
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 broiling pan. Broil, turning frequently, until the slices are lightly browned. Remove and transfer 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.

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, dissolve cornstarch in a little beef broth. Add remaining beef broth and sherry. Stir into the mushrooms and continue to stir and cook until the mixture comes to a boil. Reduce the heat to low and simmer until thickened, about 1 minute.

TO SERVE:
Arrange steak on a plate with onions. Top with sauce.

Makes 2 servings
Source: Simply Light Cooking: Over 250 Recipes from the Kitchens of Weight Watchers: Based on the Personal Choice Program