Dairy Farmers of Canada

Skillet Steak with Mushroom Sauce

Our dietitians' favourite

This recipe is taken from the 2003 Milk Calendar. All of the flavours of Sunday roast beef with gravy, lightened up and in a fraction of the time.

  • Prep: 10 min
  • Cooking: 25 min
Yields 4 servings
skillet steak with mushroom sauce

Ingredients

  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 lb (450 g) sirloin steak (3/4 inch/2 cm thick)
  • 1 tbsp (15 mL) butter
  • 1 medium onion finely chopped
  • 3 cups (750 mL) sliced mushrooms (about 8 oz / 250 g)
  • 1/2 tsp (2 mL) dried thyme
  • 2 tbsp (30 mL) all-purpose flour
  • 1 cup (250 mL) beef stock
  • 1 cup (250 mL) Milk
  • 1 tbsp (15 mL) prepared horseradish or Dijon mustard
  • Chopped fresh parsley
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Preparation

Rub 1/4 tsp (1 ml) each salt and pepper over both sides of steak. In large skillet, melt half the butter over high heat; brown steak on both sides, about 2 min per side. Transfer to plate.

Reduce heat to medium-high; add remaining butter to skillet. Cook onion, mushrooms and thyme, stirring for 10 min or until liquid is released and mushrooms are starting to brown. Add flour, cook, stirring for 1 min.

Gradually stir in beef stock, milk and horseradish. Reduce heat and simmer, stirring for 5 min or until sauce is thickened. Return steak and any accumulated juices to pan; simmer for 5 min or until steak is desired doneness. Let steak rest for 5 min. Season sauce with more salt and pepper to taste. Slice steak thinly across the grain and serve with sauce. Sprinkle with parsley.

Tips

If a 3/4 inch (2 cm) thick sirloin steak is not available, decrease simmering time for a thinner steak and increase time for a thicker steak. It is important not to change the browning time, since this contributes flavour.

For the Adventurous: Substitute boneless rib steak or tenderloin medallions for the sirloin. Soak and drain 1/2 oz (15 g) dried porcini mushrooms. Add with regular mushrooms. Add 1/4 cup (60 mL) dry sherry to skillet after cooking mushrooms; simmer until almost evaporated before adding flour.

Healthy Eating Tip: Time to Round Up - Enjoy this recipe with a whole wheat roll and cold glass of milk to get all 4 food groups.

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Nutritional information

Per serving
Energy: 335 Calories
Protein: 31 g
Carbohydrate: 11 g
Fat: 18 g
Fibre: 1.2 g
Sodium: 243 mg

Top 5 Nutrients

(% DV*)
Calcium: 11 % / 116 mg
Niacin: 43 %
Vitamin B12: 79 %
Vitamin B6: 46 %
Zinc: 57 %