Skillet Sirloin
photo by Julie Bs Hive 
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
ingredients
- 2 lbs boneless beef top sirloin steaks
- 2 tablespoons oil
- 1 onion, sliced
- 2 cups sliced fresh mushrooms
- 1⁄2 cup beef broth
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon garlic powder
directions
- Cut steak into 4 pieces.
- Heat lg skillet; brown steaks in oil for 5 minutes a side.
- Remove and keep warm.
- Add onion and mushrooms.
- Saute for 3 minutes.
- Add remaining ingredients, bring to a boil.
- Reduce heat and simmer for 2 minutes.
- Serve steak with sauce spooned over.
Questions & Replies
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Reviews
- Another happy chef....... The flavour is great although I do have to admit to leaving out the thyme and adding a slurp of cream to the sauce. Will be making this again and again. Thanks Inez for a great simple keeper. :)
- So easy to make and with such wonderful flavours. I used 3 pieces of rump steak and left the sauce amounts as stated in recipe. Will make this again, the savoury sauce is delicious.
- Absolutely delicious!!! Steak was tender and flavorful, DH loved it. A definite make again.
- I made this dish as we are on a low carb diet and I knew it would be something that would please the hubby. Extremely simple and very flavorful. I also added a touch of cream to thicken the sauce. Another great recipe Nezz!
- Lets say yum-ee! I had bought thick cut sirloin for kebobs but we had cold snap so I had to find something for inside. I always have to tweak any recipe I use so I sprinkled emeril's bayou blast on the steak pieces, pounded with a meat tenderizer and let sit for a few minutes. I also let the steak cook in the sauce the last five minutes to soak up the flavor. Love this one!!
Tweaks
- Made this for dinner and it was enjoyed. I used olive oil for the oil and doubled the beef broth but let the rest of the remaining ingredients the same. I did use minced garlic instead of garlic powder. Our steaks were a bit tough but it was probably just my steaks.
- This is so, so good. And so easy! I steamed some broccoli and made some microwave "baked" potatoes while I cooked the steak, and had a really impressive steak dinner on the table in 20 minutes. Now THAT'S a lifesaver on weeknights. The sauce really makes this special. The only change I made was to deglaze the pan with a little red wine and substitute fresh garlic for the garlic powder and canned mushrooms for fresh. Now that I've found this, we're going to have it often.
- I used 1/2 cup of red wine in place of the beef broth and used baby portabellos. It gave it nice depth and complimented the mushrooms nicely.
RECIPE SUBMITTED BY
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
