Ingredients:
1 Pound Sirloin Tip Steak, Sliced 1/8th Inch Thick
Table Salt
Fresh Cracked Pepper
1 Teaspoon Dried Thyme
1 Tablespoon Olive or Vegetable Oil
3 Cloves Garlic, Minced
½ Pound Shiitake Mushrooms, Cleaned, Sliced
1/4th Cup Dry Red Wine
1 Loaf French Bread
Flour
Water
Milk
Information:
Serving Size 2-4
385 Calories Per Serving
16 Grams Of Fat
Cooking Directions:
On a large Butcher block lay out the thin cut meat, sprinkle on salt, pepper and ½ the thyme. Saute the sirloin in hot oil until the meat is browned on both sides and medium rare. About 30 seconds per side. Reserve Drippings. Cook in batches of 4-5 slices. Don’t over crowd and allow overcooking. In a large non-stick pan or skillet, heat up the remaining oil over high heat. Saute garlic for 45 seconds, Saute mushrooms until tender, add wine and boil for 1 minute. Add remaining thyme, salt and pepper. Add 2 tablespoons flour to the reserved drippings, bring to a boil and add milk or water along with additional flour, stirring consistently until you reach your desired thickness. Arrange the meat on the bread and top with gravy. Serve hot and enjoy.
