Tuesday, January 12, 2010

Dijon-Pepper Steak

I made this recipe for Scott & I for dinner the other night.  It was a good taste, but we both agreed the gravy could have been a little thicker.  If I made this next time I would add more flour, or a little bit of cornstarch to the gravy.

I also used a pint of fresh mushrooms instead of the canned ones because fresh mushrooms are just better and you can never have too many mushrooms when it is served with steak :)

From Better Homes & Gardens 365 Last Minute Meals.


Dijon-Pepper Steak

4 Beef Top Sirloin Steaks, cut 1/4 inch thick (1 1/2 pounds)
1 teaspoon cracked black pepper
2 tablespoons butter or margarine
1 10.5-ounce can condensed French onion soup
1/4 cup water
2 tablespoons Dijon-style mustard
1 tablespoon all-purpose flour
1 4-ounce can (drained weight) sliced mushrooms, drained

Trim fat from steask. Press pepper into both sides of steaks. In a large skillet melt butter over medium heat. Add steaks; cook to desired doneness.

Remove steaks from skillet, reserving drippings. Cover steaks to keep warm. Remove skillet from heat and allow to stand for one minute.

For sauce, in a medium bowl combine soup, water, mustard, and flour; stir into drippings in skillet. Add mushrooms. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Serve sauce with steaks.

4 Servings
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