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–+ servings
Skillet sirloin with mushrooms

Skillet sirloin with mushrooms

While generations of cooks learned to use canned mushrooms because of their convenience, fresh mushrooms now come pre-sliced and are as convenient as and a whole lot better tasting than canned.
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Course Main Course
Cuisine American
Servings 4 serves
Calories

Equipment

  • Skillet
  • Bowl or platter
  • pan

Ingredients
  

  • 1/4 pounds sirloin steak
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons vegetable oil
  • 8 ounces sliced mushrooms
  • 1 tablespoon minced garlic 3 or 4 cloves
  • 1 cup reduced-sodium beef broth substitute A 1/2 cup dry wine for half the broth if you have it
  • 1/2 teaspoon thyme

Instructions
 

  • Sprinkle steak on both sides with salt and pepper; cut into 4 pieces.
  • Heat 2 tablespoons vegetable oil in a wide skillet over high heat until boiling.
  • Add mushrooms. Spread them out, but don’t stir for 3 or 4 minutes, or until they brown. Stir several times, spread them out again and cook another 3 minutes. The mushrooms should turn a golden brown rather than the muddier brown of canned mushrooms.
  • Transfer to a bowl or platter.
  • Add 1 tablespoon of oil to the pan; tip to coat the pan. Let the pan heat before adding beef.
  • Spread the beef in the pan and allow it to cook for 4 minutes to let it brown very well.
  • Flip, and cook another 3 minutes to give it a good brown color.
  • Transfer to mushroom platter.
  • Add garlic to the pan.
  • Let it cook several seconds to turn golden.
  • If you have wine, add it now and let it boil vigorously 2 to 3 minutes before you add broth and thyme.
  • If not, add broth and thyme together and let them boil to reduce liquid to 1/3 cup.
  • Add mushrooms and steak, and heat through to serve.

Notes

Serve with potatoes roasted in a hot oven with olive oil and green beans.
Keyword Sirloin, Sirlonin with mushrooms
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