Saucy Minute Steaks

Sauce

3/4 cup water
2 tbsp dry sherry
2 tsp cornstarch
2 tsp very low sodium beef bouillon granules
1 tsp low sodium Worcestershire sauce
1/2 tsp dried oregano, crumbled
1/4 tsp sugar
1/8 tsp garlic powder

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4 cube steaks (about 4 oz each)
1/2 tsp dried oregano, crumbled
1/8 tsp pepper
2 tsp light tub margarine
2 tbsp finely snipped fresh parsley

In a small bowl, whisk together the sauce in gredients until the cornstarch is completely dissolved. Set aside.

Sprinkle the steaks with the remaining oregano and the pepper. Heat a large nonstick skillet over high heat. Remove from the heat and lightly spray with vegetable oil spray. Cook the steaks for 3 minutes, or until slightly pink in the center. Transfer to a plate.

Reduce the heat to medium high. Stir the sauce into the skillet. Bring to a boil, scraping any browned bits from the bottom. Cook for 1 minute, or until thickened slightly, stirring constantly. Remove from the heat. Stir in the margarine and parsley. Spoon over the steaks.

Calories 169
Total fat 4.5 g
Cholesterol 65 mg
Sodium 81 mg
Carbohydrates 3 g
Protein 26 g

COOK'S TIP:
Cube steaks are usually easy to find, but you can always ask the butcher to tenderize or "cube" eye-of-round, top round, or bottom round steaks if you don't spot them in the counter. You may also tenderize your own steaks at home with a meat tenderizing mallet. Just pound both sides firmly with the mallet without tearing the meat.

Source: American Heart Association No-Fad Diet: A Personal Plan for Healthy Weight Loss