Balsamic Reduction with Wild Mushrooms
Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Heat 12-inch non-stick skillet over medium-high heat until hot. Add half of beef; stir fry 1-1/2 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef; remove from skillet. Add mushrooms; cook 4 to 6 minutes until mushrooms are lightly browned. Remove, keep warm with beef.
Prepare Balsamic Reduction with Wild Mushrooms. Add beef mixture to pan; cook 2 minutes until beef and mushrooms are heated through.
Balsamic Reduction with Wild Mushrooms: Bring 1/2 cup balsamic vinegar to a boil in medium saucepan. Reduce heat; simmer 8 to 9 minutes until reduced to 2 tablespoons (consistency will be syrupy). Set aside to cool. In same skillet used to prepare beef and mushrooms, heat 1 tablespoon olive oil over medium heat until hot. Add 4 ounces minced wild mushrooms; cook and stir 5 to 8 minutes until mushrooms are lightly browned. Add 4 teaspoons minced garlic; cook and stir 2 minutes. Add 1/2 cup dry red wine; cook 2 to 5 minutes until liquid is completely evaporated. Dissolve 1 tablespoon cornstarch in 1 can (14 to 14.5 ounces) reduced-sodium beef broth. Add broth mixture and balsamic vinegar reduction to skillet; bring to a boil, stirring constantly. Reduce heat; simmer 15 to 20 minutes until mixture is reduced by half. Add in 1 tablespoon butter; stir until melted.
Cut potatoes in half, lengthwise; open and fluff potatoes with fork. Divide beef mixture evenly among potatoes. Top with cheese.
Nutrition information per serving: 396 Calories; 81 kcal Calories from fat; 9 g Total Fat; 4 g Saturated Fat; 3 g Monounsaturated Fat; 79 mg Cholesterol; 231 mg Sodium; 42 g Total Carbohydrate; 4.8 g Dietary Fiber; 34 g Protein; 3.8 mg Iron; 11.2 mg Niacin; 1.3 mg Vitamin B6; 1.6 mcg Vitamin B12; 6 mg Zinc; 35 mcg Selenium; 128.1 mg Choline;