Recipe by Brisket in Roses
From Rachael Ray's mag. This is so good with some mashed potatoes to soak up the "beer gravy", as I call it.
Top Review by CulinaryQueen
PAC Fall 2007 - As I didn't have shallots, I used an onion instead. Because of this, I cooked the veggies first and set them aside. I then cooked the steaks, removed them, and returned the veggies to the pan with the beer and Worcestershire sauce. The sauce seemed a little thin so I added some cornflour to thicken it a little. I used a beer called Hobgoblin, which is a strong dark ale. This had a really nice flavor and would definitely make again. Thanks Brisket!
- 3 tablespoons butter
- 32 ounces sirloin steaks, pounded 1/2 inch thick
- salt and pepper
- 8 ounces mushrooms, sliced
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 1 cup beer, preferably Bass Ale
- 1 dash Worcestershire sauce
Directions See How It's Made
- In a large heavy skillet and melt 1 tbsp butter over medium high heat.
- Season steaks with salt and pepper and add to pan weighing down with another heavy skillet.
- Cook until browned on both sides, about 1-1/2 minutes on each side. Transfer to a large platter and cover loosely with foil.
- In same skillet, add mushrooms, shallots and garlic. Cook stirring frequently until mushrooms are soft and shallots are translucent.
- Reduce heat to medium, add beer and simmer until liquid is reduced by half, about 3 minutes.
- Remove from heat and beat in remaining butter and the Worcestershire sauce. Top steak with mushroom mixture.