Ribeye Steak with Mushroom Gravy, Rice and Broccoli (Filet Mignon with Broccoli)

Sauté the onion, garlic, and water until boiling; cook for 10 minutes or until the liquid evaporates

Reduce heat and continue cooking, stirring constantly, 3 to 4 minutes or until the onion is lightly browned

Mix in the flour and remove from heat

Drain the mushroom liquid and place it in a bowl, adding water if necessary to create 1 cup of liquid

Set the mushrooms aside

Add the liquid, bouillon cube, and ketchup to the onion mixture; cook, stirring constantly, until the mixture thickens, and simmer for 1 minute

Add the mushrooms and let them simmer gently for an additional 5 minutes

Baste a little of the gravy on both sides of the steak and pan-fry it in a non-stick skillet until it reaches the desired level of doneness

Cover with the gravy and serve with 1 to 2 tablespoons of rice sprinkled with a pinch of paprika, for added flavor

The rice should be prepared without oil

Broccoli should be cooked in water with salt and served with lemon slices

To add a special touch, place 2 olives, 1 carrot stick, and 2 green onions on the plate

As a side dish, serve a peeled tomato that is now available in cans

If desired, garnish with parsley leaves

This entire recipe has 390 calories.