Sirloin and Portabella Stew Mmmmm

Mmmmm, steak and mushrooms! I found this recipe online and adapted it to our family's tastes. One of the changes I made was doubling the amount of meat called for -- my hungry men demanded it. You could halve the meat, if you like, and go down to 1/3 cup flour. (If I have fresh herbs, I throw in what I have to taste, so feel free to fiddle a little.) Serve with fresh bread, a salad and a side of roasted potatoes for complete yum factor.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 2  lbs  top sirloin steaks, trimmed of fat, cut into 3/4-inch cubes
• 2⁄3 cup all-purpose flour
• 2  tablespoons extra virgin olive oil
• 6  cups portabella mushroom caps, chopped (about 6 to 8 medium)
• 2  cups onions, diced
• 3  garlic cloves, crushed
• 2  plum tomatoes, chopped (or 1 can or jar of diced tomatoes, about 14 oz, drained)
• 2  cups green beans, cut (frozen beans, thawed)
• 1 (14 ounce) can beef broth
• 2⁄3 cup red wine
• 2  teaspoons fresh thyme, chopped or 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper

Directions

1. Place steak in a large bowl and sprinkle with flour; turn to coat.
2. Heat oil in a large saucepan over medium-high heat.
3. Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 4 minutes.
4. Transfer steak to a plate and tent with foil to keep warm.
5. Add mushrooms, garlic, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 4 minutes.
6. Sprinkle the reserved flour over the vegetables; stir to coat.
7. Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often.
8. Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes.
9. Add the steak and any accumulated juices and cook, stirring often, until heated through, about 3 minutes.