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Thursday, May 11, 2017

Skillet Steak with Mushroom Sauce

From the 2003 Milk Calendar
Course Main Dishes 
Prep. Time 10 mins 
Cooking Time 25 mins 
Yields 4 servings

What You Need
1/4 tsp (1 ml) each, salt
and pepper
1 lb (500 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

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.

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 (50 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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