Sirloin & mushrooms in Wine Sauce
  • 1 (1 lb. approx.) beef top-sirloin steak
  • 2 Tbl. all-purpose flour
  • 1 tsp. ground black pepper
  • 1/8 tsp. dry mustard powder (I use more)
  • 2 Tbl. butter
  • 1/4 cup chopped onion
  • 4 oz. can sliced mushrooms, drained
  • 1 can beef consomme
  • 1/2 cup dry red wine (or marsala)
  • 1 tsp. worcestershire sauce.
  1. Slice steak against the grain in thin strips.
  2. In a plastic bag, combine flour, dry mustard, and pepper. Add meat and shake until entirely coated.
  3. Heat butter in large skillet and brown meat (in batches, if necessary, to avoid over-crowding.)
  4. Add onion & mushrooms to skillet, sauteing briefly, followed by the consomme, red wine, and worcestershire. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, till sauce is slightly thickened.
  5. Serve over noodles or pasta of choice.
This recipe came out of a magazine, but I can't remember which one. It's so easy and universally liked, I make it several times a month, pairing it with different pastas for variety. BONUS: It tastes even better the next day!