Total Time
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.

Ingredients Nutrition


  1. Cut meat into small serving pieces. Trim & discard all fat and membranes. Pound each piece until ¼” thick.
  2. Mix mustard & spices & dredge meat on each side in mixture.
  3. 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.
  4. Drain mushrooms, reserve liquid, & set aside.
  5. Add mushroom liquid & Worcestershire sauce to skillet.
  6. At low heat, simmer liquid, scraping up any browned bits.
  7. Add mushrooms & wine to skillet, heat & stir. (Liquid may be thickened with flour or cornstarch, if desired).
  8. Pour liquid over meat & serve.
  9. 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.