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Combine broth , tomoto sauce, onions and 2 Tbsp. parsley , rosemary, garlic and vinegar to a mixing bowl. Add parsley mixture , mushrooms and marinade to skillet bring to boil. cook until reduced down to 2 c. about 15 min. stirring occasionaly. Thinly slice steak diagnoly accross the grain and place on a serving platter. Spoon sauce over steak , sprinkle with remaining chopped parsley.
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