Community Pick
Skillet Steak With Mushroom Sauce
photo by Ashley Cuoco
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
3-4
ingredients
- 1 lb sirloin steak (3/4-in thick)
- 1⁄4 cup butter, divided
- salt & freshly ground black pepper (do not use too much salt)
- 1 medium onion, finely chopped
- 3 cups sliced fresh mushrooms (can use a little more)
- 1⁄2 teaspoon dried thyme
- 2 garlic cloves, minced (optional, can use more) (optional)
- 2 tablespoons flour
- 1 cup beef stock
- 1 cup half-and-half cream
- 1 tablespoon prepared horseradish or 1 tablespoon Dijon mustard
directions
- Season the steak with pepper, then let the steak sit out to almost room temperature, this will help relax the meat fibers and make for a more tender and flavorful steak (just before frying season the steak with a small amount of salt).
- In a large skillet, melt half the butter over high heat; brown steak on both sides (about 2 minutes per side).
- Transfer to a plate.
- Reduce heat to med-high; add remaining butter to skillet.
- Cook onions, mushrooms and thyme, stirring for 10 minutes, or until liquid is released, and the mushrooms are starting to brown.
- Add in the garlic (if using) and cook for 2 minutes.
- Add flour and cook stirring for 1 minute.
- Gradually stir in beef stock, cream and horseradish.
- Reduce heat, and simmer, stirring for 5 minutes, or until sauce is thickened.
- Return steak, and any accumulated juices to pan; simmer for 5 minutes, or until steak is desired doneness.
- Let steak rest for 5 minutes.
- Season sauce with more salt and pepper to taste.
- Slice steak thinly across the grain, and serve with the sauce.
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Reviews
-
It was okay. Not the most visually appealing meal but it wasn't bad. I just ran out of onions so I substituted scallions. Also I did not even need to include salt. I used a good helping of grey pupon deli-horseradish mustard for the horseradish requirement. If I ever make this again I will definitely use less thyme and maybe chicken stock instead of beef broth. If you're one of those people who orders gravy steaks at diners then you will really like this.
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Tweaks
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It was okay. Not the most visually appealing meal but it wasn't bad. I just ran out of onions so I substituted scallions. Also I did not even need to include salt. I used a good helping of grey pupon deli-horseradish mustard for the horseradish requirement. If I ever make this again I will definitely use less thyme and maybe chicken stock instead of beef broth. If you're one of those people who orders gravy steaks at diners then you will really like this.
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Hubby's most ordered meal when we go out to a bistro or pub is medium rare steak with mushroom sauce. So I wanted to find a recipe to make for him tonight because he was working away and haven't seen him for a while. I use this recipe for the sauce but cooked the steak using Recipe #293859. I also used chicken stock instead of beef stock, so I could eat it as well (I don't eat red meat) and used lactose free cream so Little Miss (DD) would be able to eat it. Hubby said it was very delicious meal. Little Miss (DD) really enjoyed the meal. I really enjoyed the sauce over a grilled chicken breast. Served with saute potato and zucchini. Thank you KITTENCAL