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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


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


  • 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 each: 197 calories, 15g fat (8g saturated fat), 70mg cholesterol, 737mg sodium, 2g carbohydrate (trace sugars, trace fiber), 15g protein

Reviews for Steaks with Mushrooms

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Reviewed Aug. 12, 2015

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

What's so confusing?"

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!"

Reviewed Feb. 12, 2010

"Very simple, very good!"

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."

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????"

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 what piece of meat are you actually using??"

Reviewed Jan. 24, 2010

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

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.