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Steak with Mushroom Sauce

4 boneless beef top loin or New York strip steaks (8 ounces each)
1/4 cup all-purpose flour
2 tablespoons canola oil
1 pound sliced mushrooms
2 medium onions, sliced
1 teaspoon minced garlic
1/3 cup white wine
1 can (14-1/2 ounces) beef broth
Salt and pepper to taste

Sprinkle both sides of steaks with flour. In a large skillet, cook
steaks in oil to desired doneness (for medium-rare, a meat
thermometer should read 145° medium, 160°; well-done,

Printed from tasteofhome.com Sep 7, 2008

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Steak with Mushroom Sauce cont.

170°). Remove and keep warm. In the same skillet, saute the
mushrooms, onions and garlic until tender, adding additional oil if
necessary. Stir in wine. Bring to a boil; boil for 1 minute. Add the
broth, salt and pepper. Bring to a boil; boil for 6 minutes or until
sauce is reduced by half. For two people, serve two steaks with 1-1/2
cups sauce. Save the remaining steaks and sauce for Steak and
Mushroom Soup and Steak and Mushroom Soup and Steak Hash (recipes on
next page). *Editor's Note: Steak may be known as strip steak,
Kansas City steak, New York Strip steak, Ambassador Steak or boneless
Club Steak in your region.

Yield: 4 steaks (3 cups sauce).