INGREDIENTS 3 tablespoons unsalted butter
8oz Baby Bella Sliced Mushrooms
1 small finely chopped onion
2 cloves garlic minced, about 1 tbsp
1 lb beef tenderloin or sirloin steak ( I used blade steak in photo) cut in bite size pieces
*note* it is easier to cut when it is really cold
4 tablespoons flour and additional 1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoon olive oil
1/3 cup good quality red wine (In other words, one that you are also drinking while cooking this)
1 1/2 cups beef broth
2 tablespoons Worcestershire Sauce
Salt & Pepper to taste
INSTRUCTIONS
Remove steak from refrigerator and cut into bite size pieces. Pat dry with a paper towel.
Season with salt, pepper, and any other type of dry steak seasoning you prefer. I threw in a little southern flavor and garlic powder.
Place in a bowl or zip lock bag. Add 4 tbsp. of flour to the steak bites until thinly coated and set aside.
Add 3 tbsp. of butter to a large skillet over medium high heat. When melted toss in onions and mushrooms. Cook until mushrooms are a light golden brown and onions start to soften. Add garlic and cook for an additional minute. Remove from pan onto a plate.
Add olive oil to the same skillet over medium high heat. Add steak and cook just until browned. Remove to plate. it can be same plate as the mushrooms.
Add red wine to skillet and deglaze the pan; scraping up the brown bits from the bottom.
Add 1 cup of beef broth and Worcestershire Sauce. Simmer for 5 minutes; stirring a couple of times.
Pour 1/2 cup of beef broth in a small bowl. Whisk in 1/4 cup flour. Slowly add mixture into skillet with beef broth mixture.
Cook until slightly thickened; approximately 2 minutes. Add mushroom mixture and beef back to pan; simmer for 5-10 minutes. Salt & pepper to taste. Serve over rice!
