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BackstoryThis recipe came out of a magazine, but I can't remember which one. It's so easy and universally liked, I make it several times a month, pairing it with different pastas for variety. BONUS: It tastes even better the next day!
- 1 (1 lb. approx.) beef top-sirloin steak
- 2 Tbl. all-purpose flour
- 1 tsp. ground black pepper
- 1/8 tsp. dry mustard powder (I use more)
- 2 Tbl. butter
- 1/4 cup chopped onion
- 4 oz. can sliced mushrooms, drained
- 1 can beef consomme
- 1/2 cup dry red wine (or marsala)
- 1 tsp. worcestershire sauce.
- Slice steak against the grain in thin strips.
- In a plastic bag, combine flour, dry mustard, and pepper. Add meat and shake until entirely coated.
- Heat butter in large skillet and brown meat (in batches, if necessary, to avoid over-crowding.)
- Add onion & mushrooms to skillet, sauteing briefly, followed by the consomme, red wine, and worcestershire. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, till sauce is slightly thickened.
- Serve over noodles or pasta of choice.