Diabetic Cooking

Balsamic Beef, Mushrooms, and Onions



  • 2 large sweet onions, sliced
  • 3 teaspoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 4 to 5 teaspoons balsamic vinegar, divided
  • 3 ounces (about 1 cup) mushrooms, sliced
  • 1 boneless beef top sirloin (about 1 pound), cut into 1/2-inch-thick slices
  • 1/4 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon black pepper


Heat large nonstick skillet over medium heat. Add onions; cook and stir 15 minutes.

Stir in 2 teaspoons oil and 1/4 teaspoon salt. Add 3 teaspoons balsamic vinegar, 1 teaspoon at a time, stirring to scrape up browned bits.

Reduce heat to medium-low. Add mushrooms; cook and stir 4 to 5 minutes or until mushrooms are tender. Transfer to medium bowl. Cover and set aside.

Increase heat to medium-high. Add remaining 1 teaspoon oil. Add beef; sprinkle with remaining 1/4 teaspoon salt, thyme, and pepper. Cook 4 to 6 minutes or until browned.

Turn off heat. Drizzle remaining 2 teaspoons balsamic vinegar over beef. Stir in vegetables. Serve immediately.

Yield: 4 servings.

Serving size: about 3 ounces beef and 1/3 cup vegetables.

Nutrition Facts Per Serving:
Calories: 216 calories, Carbohydrates: 7 g, Protein: 26 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 53 mg, Sodium: 360 mg, Fiber: 1 g

Exchanges per serving: 3 Vegetable, 3 Mea.

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