1-1.5 lbs backstrap ends, tenderloin or sirloin tip cut into 1″ cubes
4 T butter
2 tsp flour
2 tsp soy sauce (I use low sodium)
2 tsp steak sauce
1 tsp worcestershire sauce
1 tsp McCormicks Montreal Steak Seasoning
1 4 oz. can button mushrooms
1/2 onion sliced
water or beef broth
Saute onion in butter until soft. Add mushrooms with juice, worcestershire, soy sauce, steak sauce and steak seasoning. Add meat and fry until desired doneness (I try to stay medium rare). Remove meat. Add flour and mix well. Add water or broth as necessary to make gravy of desired consistency. Return meat to skillet until hot.
This is great as an open faced sandwich with crusty bread on bottom, mashed potatoes and topped with the steak & gravy. I’ve also poured it over rice or noodles.
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