Ingredients

1 lb sirloin, cut into strips

2 tbsp butter

1 cup onion, chopped

2 large cloves garlic, chopped

2 cups of fresh mushrooms, halved

1 bay leaf

¼ tsp ground thyme

1 cup beef stock

¼ cup Pinot Noir or Burgundy wine

Salt and pepper to taste.

Flour

 

Hardware

Large skillet

Tongs

Rubber spatula

 

Directions

Heat large skillet over medium heat

Dredge sirloin strips in flour.

Sear sirloin strips in butter until light brown on all sides.

Add onion, garlic, bay leaf, ground thyme, beef stock and wine.

Simmer for 15 minutes making sure the broth does not complexly cook off. Add more beef stock if needed.

After 15 minutes, add mushrooms.

Continue to simmer for 15 more minutes.

Remove steak and mushrooms.

If broth is not reduced to a sauce, slowly whisk in a pinch or two of flour and reduce.

Mix sauce with steak and mushrooms.

 

Plating

Serve over mashed potatoes or rice in a shallow bowl.