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Swanson® Pan-Seared Steaks with Mushroom Gravy

Swanson® Pan-Seared Steaks with Mushroom Gravy

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Campbell's Kitchen

Campbell's Kitchen

Searing the sirloin adds depth of flavor to the pan sauce made with Swanson® Beef Stock, mushrooms and butter.

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Nutrition

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  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Season the steaks as desired. Cook the steaks in a 12-inch nonstick skillet over medium-high heat to desired doneness. Remove the steaks from the skillet. Do not pour off any fat.
  2. Heat the butter in the skillet. Add the mushrooms and cook until they're tender. Stir in the flour and cook for 1 minute. Gradually stir in the stock. Cook and stir until the mixture boils and thickens. Serve the mushroom gravy with the steaks.
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Reviews

Jenny
16

Jenny

7/6/2011

We thought they were delicious. The pan sauce tasted even better when we replaced some of the beef stock with some red wine. I served it with garlic mashed potatoes and sauteed asparagus. Very yummy. Almost forgot; a teaspoon of Dijon whisked in the sauce is delicious.

Wendy's kitchen
10

Wendy's kitchen

3/9/2009

This was delicious and super easy...will make again and again.

Jen
8

Jen

4/14/2009

Great recipe! I added a couple of teaspoons of red wine as well.

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