Mushrooms and Steak during the winter-easy and yummy

Ok, so I found this blog that is now gone that I saw mentioned on facebook. According to the post, this is some great "knock off" restaurant recipe from a place called LUGER'S in New York.

It has been in my recipe book for years I think, and we just tried it a few weeks ago. Mom took a bite and said it was yummy and she wanted the recipe, so here it is.

Steak with Mushroom Gravy

1 pound boneless beef sirloin steak, cut into serving size pieces (like 2-3 ounces)

Steak seasoning (I use the stuff from the bulk at WINCO which I think tastes like the Montreal Steak Seasoning you buy in the seasoning aisle)

2 tablespoons butter (it says unsalted but I never have that)

2 cups sliced fresh mushrooms

1 tablespoon all-purpose flour

1 can beef broth

Season the steaks with the steak seasoning. Cook the steaks in a 12-inch nonstick skillet over medium-high heat to desired doneness. Remove the steaks from the skillet (and I put them in a warm oven in a pie plate). Do not pour off anything or wash the pan.

Heat the butter in the skillet. Add the mushrooms and cook until they're tender-add a couple more shakes of steak seasoning. Stir in the flour and cook for 1 minute. Gradually stir in the borth. Cook and stir until the mixture boils and thickens. Serve the mushroom gravy with the steaks.

We love having this over mashed potatoes.

Danielle