This topic contains 6 replies, has 6 contributors, and was last updated by 
JCBJR 4 months, 1 week ago.
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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 brothSaute 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.
“Never trust a government that doesn't trust its own citizens with guns.” Benjamin FranklinI woulda been more than happy to stop over for dinner
Made some of this last Friday
Only thing I’m gonna do different next time is double up on all the spices/sauces … I used 1/2 a backstrap
Thanks again Brad
John
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