Ingredients :
- 1 lb top sirloin steak, cut into 3/4-inch pieces
- 1 (8-ounce) package sliced mushrooms (I especially love Portobello mushrooms)
- 3 tablespoons finely chopped shallots OR 1 small yellow onion cut in half and sliced
- 1 tsp minced garlic
- 1 1/2 cup beef broth (low-sodium)
- 1 can Cream of Mushrooms (low-sodium)
- 1 Cooking spray or extra-virgin olive oil
- 1 tbsp butter
- 1 tsp Worcestershire sauce
- 2 tsp soy sauce (low-sodium)
- 3 tbsp all-purpose flour
- 1 tsp chives
- 3 fresh thyme sprigs
- 1 kosher salt to taste
- 1/2 tsp black pepper
Method :
- Coat pan with cooking spray or extra-virgin olive oil. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover.
- Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, kosher salt, Worcestershire and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened (optional- add low-sodium cream of mushroom).
- Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Garnish with chives.
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