Skillet Steak with Mushroom Sauce
Our dietitians' favouriteThis recipe is taken from the 2003 Milk Calendar. All of the flavours of Sunday roast beef with gravy, lightened up and in a fraction of the time.
- Prep: 10 min
- Cooking: 25 min
Ingredients
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 lb (450 g) sirloin steak (3/4 inch/2 cm thick)
- 1 tbsp (15 mL) butter
- 1 medium onion finely chopped
- 3 cups (750 mL) sliced mushrooms (about 8 oz / 250 g)
- 1/2 tsp (2 mL) dried thyme
- 2 tbsp (30 mL) all-purpose flour
- 1 cup (250 mL) beef stock
- 1 cup (250 mL) Milk
- 1 tbsp (15 mL) prepared horseradish or Dijon mustard
- Chopped fresh parsley
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Preparation
Rub 1/4 tsp (1 ml) each salt and pepper over both sides of steak. In large skillet, melt half the butter over high heat; brown steak on both sides, about 2 min per side. Transfer to plate.
Reduce heat to medium-high; add remaining butter to skillet. Cook onion, mushrooms and thyme, stirring for 10 min or until liquid is released and mushrooms are starting to brown. Add flour, cook, stirring for 1 min.
Gradually stir in beef stock, milk and horseradish. Reduce heat and simmer, stirring for 5 min or until sauce is thickened. Return steak and any accumulated juices to pan; simmer for 5 min or until steak is desired doneness. Let steak rest for 5 min. Season sauce with more salt and pepper to taste. Slice steak thinly across the grain and serve with sauce. Sprinkle with parsley.
Tips
If a 3/4 inch (2 cm) thick sirloin steak is not available, decrease simmering time for a thinner steak and increase time for a thicker steak. It is important not to change the browning time, since this contributes flavour.
For the Adventurous: Substitute boneless rib steak or tenderloin medallions for the sirloin. Soak and drain 1/2 oz (15 g) dried porcini mushrooms. Add with regular mushrooms. Add 1/4 cup (60 mL) dry sherry to skillet after cooking mushrooms; simmer until almost evaporated before adding flour.
Healthy Eating Tip: Time to Round Up - Enjoy this recipe with a whole wheat roll and cold glass of milk to get all 4 food groups.
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Nutritional information
Per serving| Energy: | 335 Calories |
| Protein: | 31 g |
| Carbohydrate: | 11 g |
| Fat: | 18 g |
| Fibre: | 1.2 g |
| Sodium: | 243 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 11 % / 116 mg |
| Vitamin B12: | 79 % |
| Zinc: | 57 % |
| Vitamin B6: | 46 % |
| Niacin: | 43 % |
