Skillet Steak With Mushroom Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I just made this for the first time last night and what a way to have steak! My DH has diverticulitis and loves steak, not good, but this was a great way for him to get his steak fix with out having an entire steak. Don't be put off by cooking steak in a skillet, it comes out so tender and the sauce compliments it sooo nicely. I used tarragon in place of thyme (all I had) and it came out mouthwatering...literally! I served with Sandi (from CA)'s Herb Infused Red Potatoes and a salad and was surprisingly stuffed! Hope you enjoy! Ingredients:
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 lb sirloin steak, 3/4 inch thick |
1 tablespoon butter or 1 tablespoon margarine |
1 medium onion, finely chopped |
3 cups sliced mushrooms |
1/2 teaspoon dried thyme |
2 tablespoons all-purpose flour |
1 cup beef stock |
1 cup milk |
1 tablespoon prepared horseradish or 1 tablespoon dijon mustard |
chopped fresh parsley (to garnish) |
Directions:
1. Rub both sides of steak with salt and pepper.
2. Melt 1/2 butter in a large skillet over high heat and brown steak 2 minute per side and transfer to plate.
3. Reduce heat to medium-high and cook onion, mushrooms and thyme in remaining butter until liquid is released and mushrooms start to brown.
4. Add flour and cook for 1 minute.
5. Gradually stir in milk, beef stock and horseradish (or mustard).
6. Reduce heat and simmer, stirring for 5 minutes until thickened.
7. Return steak and any accumulated juices to pan.
8. Simmer steak for 5 minutes or to desired doneness.
9. Let steak rest for 5 minutes.
10. Season sauce with more salt and pepper to taste if desired.
11. Slice steak thinly across the grain and serve with sauce.
12. Sprinkle with parsley and serve.
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