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Steaks with Mushrooms Recipe

Steaks with Mushrooms Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings

Ingredients

  • 2 boneless beef sirloin steaks (5 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 cup sliced fresh mushrooms

Directions

  • 1. 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.
  • 2. In the same skillet, saute mushrooms until tender. Serve with steaks. Yield: 2 servings.

Nutritional Facts

1 serving (1 each) equals 197 calories, 15 g fat (8 g saturated fat), 70 mg cholesterol, 737 mg sodium, 2 g carbohydrate, trace fiber, 15 g protein.

Reviews for Steaks with Mushrooms

Sort By :
MY REVIEW
Reviewed Aug. 12, 2015

"The definition of steak: a slice of meat cooked by broiling, frying, etc

What's so confusing?"

MY REVIEW
Reviewed Aug. 12, 2013

"I added a 1/4 c of balsamic vinegar to the sauce, and it was even better. My husband loved it and had the leftovers in a sandwich the next day for lunch. Nice recipe!"

MY REVIEW
Reviewed Feb. 12, 2010

"Very simple, very good!"

MY REVIEW
Reviewed Feb. 11, 2010

"Steaks in our home are a very welcome dish and these steaks turn out beautifully. This recipe is a keeper and one I want in my recipe box."

MY REVIEW
Reviewed Feb. 11, 2010

"I'm also really confused. You cannot get steaks off a roast! I would also like to know what type of steak you are using????"

MY REVIEW
Reviewed Feb. 11, 2010

"I'm just a little confused....first off youdon't get a steak out of a roast, sirloin comes from a striploin, which is not a roast...so what piece of meat are you actually using??"

MY REVIEW
Reviewed Jan. 24, 2010

"I have made this several times and love its simplicity. The whole family loves it, too!"

MY REVIEW
Reviewed Oct. 21, 2009

"wonderful taste, I used a black peppercorn marinade, tender and flavorful"

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.