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Nutrition Facts
Serving Size 1 (309g) Recipe makes 4 servings
Calories 599
Calories from Fat 394		(65%)
Amount Per Serving		%DV
	Total Fat 43.9g	67%
	Saturated Fat 15.6g	77%
	Monounsaturated Fat 17.6g
	Polyunsaturated Fat 5.2g
	Trans Fat 0.0g
Cholesterol 152mg		50%
Sodium 236mg		9%
Potassium 875mg		25%
Total Carbohydrate 4.7g		1%
	Dietary Fiber 0.9g	3%
	Sugars 2.1g
Protein 44.9g		89%
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Skillet Sirloin

Recipe #33245 | 20 min | 5 min prep | add private note

⁽⁴²⁾ RATE IT NOW Print Recipe

By: MizzNezz
Jul 5, 2002

I think this is my husband's most requested steak supper. And it's ok with me, because it is so easy to do, and tastes super!

SERVES 4 (change servings and units)

Ingredients

2 lbs boneless beef top sirloin steaks
2 tablespoons oil
1 onion, sliced
2 cups sliced fresh mushrooms
1/2 cup beef broth
2 teaspoons Dijon mustard
1 teaspoon worcestershire sauce
1/2 teaspoon thyme
1/2 teaspoon garlic powder

Directions

1
Cut steak into 4 pieces.
2
Heat lg skillet; brown steaks in oil for 5 minutes a side.
3
Remove and keep warm.
4
Add onion and mushrooms.
5
Saute for 3 minutes.
6
Add remaining ingredients, bring to a boil.
7
Reduce heat and simmer for 2 minutes.
8
Serve steak with sauce spooned over.

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Featured Reviews for This Recipe

From: ratherbeswimmin'

On Nov 2, 2009

First of all, we are hard-core steak has to be grilled kind of folks. But, my step-daughter wanted to try pan cooked steak (as a way of impressing her boyfriend) and this recipe looked good. We used rib-eye steaks, as I have never had sirloin come out tender. The steaks were nice, although I did miss that charred-grill flavor. But the mushroom sauce took my mind off what I was missing. I could eat a plate full of these mushrooms and be just fine. Thanks, MizzNezz

1 person found this review helpful

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From: bmcnichol

On Oct 18, 2009

Made this for dinner and it was enjoyed. I used olive oil for the oil and doubled the beef broth but let the rest of the remaining ingredients the same. I did use minced garlic instead of garlic powder. Our steaks were a bit tough but it was probably just my steaks.

1 person found this review helpful

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From: Evie*

On Oct 29, 2002

So easy to make and with such wonderful flavours. I used 3 pieces of rump steak and left the sauce amounts as stated in recipe. Will make this again, the savoury sauce is delicious.

7 people found this review helpful

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From: Jen T

On Oct 30, 2002

Another happy chef....... The flavour is great although I do have to admit to leaving out the thyme and adding a slurp of cream to the sauce. Will be making this again and again. Thanks Inez for a great simple keeper.