Today’s quick take: Sirloin steaks with mushroom sauce

Terrific recipes ready in less than 30 minutes


Sirloin steaks with mushroom sauce and chive-garlic potatoessirloin-steaks-ck-1835288-x

4 (4-ounce) boneless sirloin steaks, trimmed (about 1 inch thick)

3/8 teaspoon black pepper, divided

1/4 teaspoon salt, divided

1 tablespoon olive oil

1 (8-ounce) package sliced cremini mushrooms

1/2 cup dry red wine

1/2 cup water

2 teaspoons all-purpose flour

1 (24-ounce) package refrigerated mashed potatoes

1/3 cup chopped chives

½ teaspoon garlic powder


Sprinkle steaks evenly with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large nonstick 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, 1/2 cup water, flour, 1/8 teaspoon pepper, and 1/8 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.

Prepare potatoes according to package directions. Stir in chives and garlic powder. Place 3/4 cup potatoes on each of 4 plates. Top each with 1 steak and about 1/4 cup mushroom sauce. Makes 4 to 6 servings.

Source: Cooking Light







1/2 teaspoon garlic powder