This is a Sunday Dinner must.
An inebriated rich and savory gravy smothers tender beef sirloin steaks.
Steaks with Mushroom Gravy
1/2 cup sun-dried tomatoes (not packed in oil), julienne
2 cups whole fresh mushrooms, quartered
2 garlic cloves, minced
1 shallot, chopped
2 teaspoons butter
1/2 teaspoon pepper
1/4 teaspoon salt
4 boneless beef sirloin steaks (6 ounces each)
1 tablespoon olive oil
1/2 cup dry red wine or reduced-sodium beef broth
1/4 teaspoon dried thyme
1 to 2 tablespoons all-purpose flour
1-1/4 cups reduced-sodium beef broth
In a small bowl, combine flour and broth until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in sun-dried tomatoes and mushroom mixture; heat through. Serve with steaks.