Friday, January 18, 2013
This sauce is quick, easy, and versatile. You can enjoy it over rice, pasta or potatoes (like we did). If you prefer, you can also cut the round steak into individual portions and serve the sauce over the individual steaks, along with side dishes.
1 lb. round steak
salt & pepper
1/2 cup chopped onion
8 oz. mushrooms, sliced (any variety will work)
1 clove garlic, finely minced
1/4 cup flour
1 - 1/2 cups beef broth
2 tbsp. Dijon-style mustard
1/2 tsp. dried thyme or marjoram
1/4 cup cream or milk
Trim fat from meat and slice. You can make the slices in whatever thickness you prefer. Sprinkle the meat slices with salt and pepper.
Heat a skillet over medium-high heat. Add olive oil to the pan (about 2 turns of the pan). Saute the meat slices in the oil until browned. Remove from pan and set aside.
Add a little more olive oil to the pan (about 1 turn of the pan). Saute the onions in the oil until tender and translucent. Add the mushrooms and cook until the mushrooms soften and release their liquid (about 7-8 minutes). Add garlic and cook for another 30 seconds.
Sprinkle the flour over the mushroom/onion mixture and stir to cover the vegetables. Cook for 30-60 seconds. Pour the broth over the vegetables and mix well. Stir in the mustard, lower heat to medium-low, and continue cooking until sauce thickens. Add the thyme (or marjoram) and the beef slices, stir, cover and lower heat to simmer.
Simmer for 20-30 minutes. Taste and adjust the seasoning with salt (add just a little at a time). Stir in the cream and serve.
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