• 2 tsp. vegetable oil
• 2-3/4 beef top round steaks, about 6 ounces each, 1 inch thick, cut in 6 strips
• 3/4 onion, diced
• 1-1/4 cups canned whole berry cranberry sauce
• 2 tsp. prepared horseradish
• 3/4 tsp. mustard
• 1/4 tsp. Worcestershire sauce
• 1 Tbs. plus 1 tsp. water

Heat oil in a heavy nonstick skillet over medium high heat. Sauté steaks 4-5 minutes per side until cooked. Transfer meat to a platter. Set aside and keep warm. Sauté onion in drippings 7-8 minutes, stirring occasionally until tender. Stir in next 5 ingredients and bring to a boil, stirring frequently. Serve sauce over meat.

Per serving: calories 315, fat 11.3g, 32% calories from fat, cholesterol 45mg, protein 17.2g, carbohydrates 36.9g, fiber 1.4g, sugar 34.7g, sodium 81mg, diet points 7.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 2.3, Bread: 0.0, Lean meat: 2.3, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Burgundy.