Ingredients for Beef Portabellas
- 2 pounds boneless beef top sirloin steaks, cut into 1/2-inch slices
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large onion, chopped
- 12 ounces fresh portabella mushrooms, sliced
- 1 cup red wine
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- fresh parsley, for garnish
- Salt, to taste
- Pepper, to taste
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
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How to Make Beef Portabellas
- Pat the steak slices dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the steak slices for 2-3 minutes per side, until browned.
- Remove the steak from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the sliced portabella mushrooms and cook for 5 minutes, stirring occasionally.
- Stir in the flour and cook for 1 minute, creating a roux.
- Gradually whisk in the red wine and beef broth, scraping up any browned bits from the bottom of the skillet.
- Bring the sauce to a simmer and add the thyme. Reduce heat to low and let the sauce simmer for 5-7 minutes, until slightly thickened.
- Return the steak slices to the skillet and spoon the sauce over them. Add the butter and stir until melted and incorporated into the sauce.
- Simmer for another 2-3 minutes, allowing the steak to heat through and the flavors to meld.
- Garnish with fresh parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
9g
Fat
89g
Carbs
2g
