I cut the small steaks off a good roast purchased on sale, then individual wrap and freeze them so just the number needed can be taken out.—Jeanette K. Cakouros, Brunswick, Maine
- 2 boneless beef sirloin steaks (5 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1 cup sliced fresh mushrooms
- Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter 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. Serve with steaks. Yield: 2 servings.
Originally published as Steaks with Mushrooms in Quick Cooking November/December 2005, p43
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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