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OF THE 1940'S & 50'S






London Broil with Mushroom Sauce

Submitted by: Barbara J. Williams

1 2-pound London broil
1 pound sliced Portobello mushrooms
2 cups dry red wine
1/2 cup fresh parsley, minced
1 tsp. dried, crushed rosemary
3 cloves garlic
2 Tbsp. shallots, minced
2 cups beef broth
1 cup diced tomatoes

Place London broil along with mushrooms, wine, parsley, rosemary, garlic and shallots in a plastic bag and secure.  Place in the refrigerator for about an hour to marinate.

Remove beef from marinade and place in a large skillet and cook over medium heat until cooked to your liking.  Place steak aside. In the same skillet, place reserved marinade, beef broth and tomatoes and cook over low heat for 15 - 20 minutes. Slice London broil and pour sauce over meat.

The Skinny: Use alcohol-free wine and fat free beef broth. If you cannot find alcohol-free wine and can't use the real stuff, just add more beef broth. I have also read somewhere that you can use grape juice in place of red wine. I know you can use apple juice or apple cider in place of white wine but I have never tried grape juice as a substitute for red wine. If you do want to try the grape juice, I would start out with a test sample before taking a chance with an entire London broil. I would also make sure to use grape juice with no sugar added.



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