Recipe by Toby Jermain
This is dressy enough for a "company" dinner and easy enough to eat any time.
- 1 lb boneless beef top sirloin steak, about 3/4 to 1 inch thick
- 1⁄2 teaspoon Lawry's Seasoned Salt
- 1⁄2 teaspoon garlic granules
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon lemon & herb seasoning
- 3 tablespoons extra virgin olive oil, divided
- 1 lb mushroom, cleaned and sliced,more to taste
- 1 large onion, sliced julienne,strips separated
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- 1⁄2 cup dry white wine or 1⁄2 cup chicken broth or 1⁄2 cup water
- 2 -4 tablespoons Dijon mustard, according to your preference
- 1 tablespoon balsamic vinegar
- 4 cups hot cooked rice or 4 cups cooked wide egg noodles, as accompaniment,use your favorite recipe
- 2 tablespoons chopped chives (to garnish)
Directions See How It's Made
- Trim all excess external fat from the beef.
- Slice crosswise into very thin slices.
- Toss beef with seasoned salt, granulated garlic, pepper, and lemon-herb seasoning.
- Add 1 Tbsp olive oil, toss again, and let sit for 10 minutes.
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
- Add beef in two batches, cooking each until beef is well browned, stirring often; set beef aside on a plate.
- Add remaining 1 Tbsp olive oil to hot skillet, then add mushrooms and onions.
- Cook over high heat until onions are tender and mushroomes have given up their moisture, and the moisture has evaporated.
- Add any juices which have drained from beef strips, mushroom soup, wine, mustard, and balsamic vinegar.
- Heat to a boil, stirring constantly.
- Return beef to the skillet and heat through.
- Serve over rice or noodles, garnished with chopped chives.