Whiskey Swiss Steak with Mushrooms

1 1/2 teaspoons dried thyme1 teaspoon salt 1/2 teaspoon dried rubbed sage 1/2 teaspoon fresh-ground black pepper2 pounds round steak (1- to 1 1/4-inch-thick)1 tablespoon olive oil3 cups sliced onions 1/2 cup diced carrots 1/2 cup diced celery2 tablespoons (about 6-8 cloves) chopped garlic 1/2 pound crimini mushrooms, cleaned, trimmed and chopped 1/4 cup bourbon or sour mash whiskey1 cup white wine1 cup fat-free, lower-sodium chicken broth, divided1 medium bay leaves2 teaspoons cornstarchTrim excess fat from steak's edge. In a small bowl combine thyme, salt, sage and pepper; rub on both sides of steak.Place a high-sided skillet or pan (with cover) large enough to comfortably hold steak over medium-high heat and add olive oil. When oil is hot, place steak in pan and cook 2 to 3 minutes be side until lightly browned. Remove steak to a dinner plate.To that pan add onions, carrots and celery, reduce heat to medium and cook until softened, about 5 minutes. Add garlic and mushrooms to pan and cook, stirring frequently, for 5 minutes. Pour whiskey into a measuring cup and then add to pan. Do not pour directly from bottle, and don't lean over the pan when adding. But still be careful, since whiskey may flame up. If it does, continue to cook and shake pan until it stops flaming.Stir in wine, 3/4 cup broth, bay leaves and salt and pepper to taste. Return steak to pan, cover, reduce heat to low and simmer for 1 hour, or until fork-tender. Remove steak from pan and cover.Skim as much fat from pan liquid as possible, stir cornstarch into remaining 1/4 cup broth and then stir into pan liquid. Bring to a low boil, stirring, until thickened. Remove bay leaves. Serve ladled over steak.Serves six.Nutrition values per serving: 346 calories (29 percent from fat), 11.1 g fat (4.3 g saturated fat), 12.5 g carbohydrates, 2.5 g fiber, 35.7 g protein, 90 mg cholesterol, 565 mg sodium.