Pan-Seared Steaks with Mushroom Gravy


  • 1 lb. boneless sirloin steak, cut into 4 portions
  • 1 Tbsp. unsalted butter
  • 1 cup sliced fresh mushrooms
  • 1 Tbsp. all-purpose flour
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  • 1 cup Swanson Beef Broth (Resealable box, if preferred<)/li>


Season steaks. Cook steaks in large nonstick skillet to desired doneness, turning once. Remove from skillet, and keep warm. Heat butter in pan drippings. Add mushrooms and cook until tender and liquid evaporates. Stir in flour and cook 1 minute. Gradually stir in broth. Cook and stir until mixture boils and thickens. Serve mushroom gravy with steaks.

Serves: 4

By Connie from Cotter, AR


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