The gravy is thick and can be thinned to taste with additional broth. Coat meat with flour mixture, shaking off excess. In a large skillet over medium-high heat, cook and stir flour for 4-5 minutes or until light tan in color. Cover with foil. Stir in the sherry. Add the garlic, rosemary and salt; saute 1 minute longer. Remove from heat and set aside. Top with half the gravy. Immediately transfer to a small bowl; whisk in broth until smooth. Pressure-Cooker Mushroom Chicken and Peas, Do Not Sell My Personal Information – CA Residents, 1/4 cup sherry or additional reduced-sodium beef broth. In a large skillet over medium-high heat, cook and stir flour for 4-5 minutes or until light tan in color. In the same skillet, saute mushrooms until tender. Remove and keep warm. Stir flour mixture; add to the pan. Set aside. In small bowl, mix flour and water until flour is completely dissolved. Bring to a boil; cook and stir for 1 minute or until thickened. Immediately transfer to a small bowl; whisk in broth until smooth. Total Carbohydrate Serve with steak. https://www.food.com/recipe/smothered-steak-with-mushroom-gravy-258768 Heat oil in large skillet over medium heat. In small skillet, cook mushrooms in butter 3 to 4 minutes. Add to gravy with browning sauce and seasonings. For steaks, in shallow bowl, mix flour, salt, and pepper. Taste of Home is America's #1 cooking magazine. For gravy, in large saucepan, bring broth and soup to a boil. Continue cooking, stirring frequently, until mixture thickens. Stir in butter until melted. In the same skillet, cook beef in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). —Healthy Cooking Test Kitchen, Sirloin Steak with Rich Mushroom Gravy Recipe photo by Taste of Home. 7 %, (10 3/4 ounce) can condensed cream of mushroom soup. Sprinkle beef with salt and pepper. Directions. Place meat in a shallow baking pan large enough to hold a single layer. thickness, without overloading on fat. Add meat and cook on both sides until almost cooked through and no red juices appear. This came from the Luby's 50th Anniversary cookbook. 21.6 g Toasting the flour to a light tan color gives this gravy a rich taste and
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