Prep 10 mins
Cook 15 mins
I generally don't eat red meat thanks to my scary-high cholesterol, but sirloin is an exception since it's a fairly lean cut. I love this dish because it's chock full of flavor and so easy to make.
- 1 1⁄2 lbs round steaks, 1/2 thick
- 1 tablespoon dry mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 5 ounces mushroom stems and pieces
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄4 cup dry red wine
- Cut meat into small serving pieces. Trim & discard all fat and membranes. Pound each piece until ¼” thick.
- Mix mustard & spices & dredge meat on each side in mixture.
- Heat oil in medium-hot skillet. Fry a few pieces of steak at a time, 1-1 ½ minutes each side until golden brown. (Add more oil only if necessary) Remove steak pieces from pan and keep warm.
- Drain mushrooms, reserve liquid, & set aside.
- Add mushroom liquid & Worcestershire sauce to skillet.
- At low heat, simmer liquid, scraping up any browned bits.
- Add mushrooms & wine to skillet, heat & stir. (Liquid may be thickened with flour or cornstarch, if desired).
- Pour liquid over meat & serve.
- Notes: Meat may be pounded ahead of time. Refrigerate in single layers (or between pieces of waxed paper). If dried slightly before dredging, meat will brown more quickly.