Sirloin Steak with Rich Mushroom Gravy |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Toasting the flour to a light tan color gives this gravy a rich taste and thickness, without overloading on fat. The gravy is thick and can be thinned to taste with additional broth. âHealthy Cooking Test Kitchen Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1 cup reduced-sodium beef broth |
1 beef top sirloin steak (1-1/4 pounds) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon canola oil |
1/2 pound sliced fresh mushrooms |
1 garlic clove, minced |
1/2 teaspoon dried rosemary, crushed |
1/8 teaspoon salt |
1/4 cup sherry or additional reduced-sodium beef broth |
1 tablespoon butter |
Directions:
1. In a large skillet over medium-high heat, cook and stir flour for 4-5 minutes or until light tan in color. Immediately transfer to a small bowl; whisk in broth until smooth. Set aside.
2. Sprinkle beef with salt and pepper. In the same skillet, cook beef in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
3. In the same skillet, saute mushrooms until tender. Add the garlic, rosemary and salt; saute 1 minute longer. Stir in the sherry. Stir flour mixture; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in butter until melted. Serve with steak. Yield: 4 servings.
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