Total TimePrep/Total Time: 30 min.
- 1-1/2 to 2 pounds beef top sirloin steak (1 inch thick)
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 2 cups sliced fresh mushrooms
- 1/2 cup beef broth
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- Cut steak into four serving-size pieces; brown in a large skillet in oil for 5 minutes on each side. Add onion and mushrooms. Cook until vegetables are tender and the meat has reached desired doneness, stirring occasionally.
- Remove meat to a platter and keep warm. Combine the broth, mustard, Worcestershire sauce, thyme and garlic powder; stir into vegetables. Bring to a boil. Reduce heat; simmer for 2-3 minutes. Spoon over meat.
Dec 23, 2010
If doubling sauce double vegetables too.
Apr 9, 2010
To All- This was such an EASY meal to make!! The sauce was wonderful! I would definantly use it on another cut of meat. I am not a fan of Sirloin Stakes (but thats what I had in the freezer!)...they tend to be a little tough. Great recipe over all!
Dec 5, 2009
Delicious. I didn't have beef broth so used cooking Sherry instead. As another reviewer states, you may want to make more gravy (the only reason for my 4 out of 5 stars). I made the described amount of gravy, but for only 2 sirloins steaks.
Sep 11, 2009
This is very tasty. My family loved it. Next time, I will probably double the gravy though.