Ingredients:
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb sirloin steaks, 3/4 inch thick
1 tablespoon butter or 1 tablespoon margarine
1 medium onions, finely chopped
3 cups sliced mushrooms
1/2 teaspoon dried thyme
2 tablespoons all-purpose flour
1 cup beef stock
1 cup milk
1 tablespoon prepared horseradish or 1 tablespoon Dijon mustard
chopped fresh parsley ( to garnish)
Directions:
Rub both sides of steak with salt and pepper.
Melt 1/2 butter in a large skillet over high heat and brown steak 2 minute per side and transfer to plate.
Reduce heat to medium-high and cook onion, mushrooms and thyme in remaining butter until liquid is released and mushrooms start to brown.
Add flour and cook for 1 minute.
Gradually stir in milk, beef stock and horseradish (or mustard).
Reduce heat and simmer, stirring for 5 minutes until thickened.
Return steak and any accumulated juices to pan.
Simmer steak for 5 minutes or to desired doneness.
Let steak rest for 5 minutes.
Season sauce with more salt and pepper to taste if desired.
Slice steak thinly across the grain and serve with sauce.
Sprinkle with parsley and serve.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.