4 (4-ounce) boneless sirloin steaks, trimmed (about 1 inch thick)
⅜ teaspoon black pepper, divided
¼ teaspoon salt, divided
1 tablespoon olive oil
1 cup sliced cremini mushrooms
½ cup dry red wine
½ cup water
2 teaspoons all-purpose flour
Instructions
Sprinkle steaks evenly with ¼ teaspoon pepper and ⅛ teaspoon salt. Heat oil in a large non-stick skillet over medium-high heat. Reduce heat to medium. Add steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
Add mushrooms to pan; cook 5 minutes or until tender and beginning to brown, stirring frequently. Combine wine, ½ cup water, flour, ⅛ teaspoon pepper, and ⅛ teaspoon salt; stir well with a whisk. Add wine mixture to pan; bring to a boil. Cook 2 minutes or until thick; stir constantly. Remove from heat.
Serve with your favorite vegetables.
Enjoy!
Notes
Recipe source: Martha Condra, Cooking Light
Recipe by Salu Salo Recipes at https://salu-salo.com/sirloin-steak-mushroom-sauce/