Swanson® Pan-Seared Steaks with Mushroom Gravy

24 Reviews

Prep: 5 min
Cook: 25 min
Ready In: 30 min

“Searing the sirloin adds depth of flavor to the pan sauce made with Swanson® Beef Stock, mushrooms and butter.” - by Campbell's Kitchen

Ingredients

1 pound boneless beef sirloin steak, cut into serving size pieces
1 tablespoon unsalted butter
2 cups sliced fresh mushrooms
1 tablespoon all-purpose flour
1 cup Swanson® Beef Stock

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Metric US

Original recipe yields 4 servings

Directions

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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
213 cal
11%

Fat
12.5 g
19%

Carbs
3.1 g
1%

Based on a 2,000 calorie diet

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Reviews (24)

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Wendy's kitchen

Mar. 9, 2009

"This was delicious and super easy...will make again and again...." See more"

Jenny

Jul. 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. ..." See moreAlmost forgot; a teaspoon of Dijon whisked in the sauce is delicious."