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Sirloin Steak with Rich Mushroom Gravy

 Sirloin Steak with Rich Mushroom Gravy
Toasting the flour to a light tan color gives this gravy a rich taste and thickness, without overloading on fat. The gravy is thick and can be thinned to taste with additional broth. —Healthy Cooking Test Kitchen
4 ServingsPrep/Total Time: 30 min.


  • 1/4 cup all-purpose flour
  • 1 cup reduced-sodium beef broth
  • 1 beef top sirloin steak (1-1/4 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1/2 pound sliced fresh mushrooms
  • 1 garlic clove, minced
  • 1/2 teaspoon dried rosemary, crushed
  • 1/8 teaspoon salt
  • 1/4 cup sherry or additional reduced-sodium beef broth
  • 1 tablespoon butter


  • In a large skillet over medium-high heat, cook and stir flour for 4-5
  • minutes or until light tan in color. Immediately transfer to a small
  • bowl; whisk in broth until smooth. Set aside.
  • Sprinkle beef with salt and pepper. In the same skillet, cook beef in
  • oil over medium heat for 5-6 minutes on each side or until meat
  • reaches desired doneness (for medium-rare, a meat thermometer should
  • read 145°; medium, 160°; well-done, 170°). Remove and
  • keep warm.
  • In the same skillet, saute mushrooms until tender. Add the garlic,

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Sirloin Steak with Rich Mushroom Gravy (continued)

Directions (continued)

  • rosemary and salt; saute 1 minute longer. Stir in the sherry. Stir
  • flour mixture; add to the pan. Bring to a boil; cook and stir for 1
  • minute or until thickened. Stir in butter until melted. Serve with
  • steak. Yield: 4 servings.
Nutritional Facts: 4 ounces cooked beef with 1/2 cup gravy equals 289 calories, 12 g fat (4 g saturated fat), 66 mg cholesterol, 565 mg sodium, 9 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.