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    Servings: Not specified

    Directions

    Trim steaks and allow to sit at room temperature for 2 hours. Meanwhile prepare sauce: In a heavy skillet saute mushrooms in butter until they are slightly brown; add onions and continue to saute until onions are golden and transparent; sprinkle with flour and stir to blend. Add half & half, stirring a little at a time, simmer until thick and creamy. Add Worcestershire sauce, garlic powder, salt and pepper. In another skillet, brown a tablespoon butter; add steaks and brown slightly on both sides. Reduce heat, cover and allow steaks to simmer for a few minutes in their own juices. Pour mushroom sauce over steaks and continue simmering for a few more minutes until they are tender and done to your liking. Serves 4.

    Ingredients
    • 4 beef top loin steaks (approximately 1 1/2 lbs.)
    • 1 tbsp. butter
    • SAUCE:
    • 1/2 lb. fresh mushrooms, sliced
    • 1 tbsp. butter
    • 1/2 c. onion, chopped
    • 2 tbsp. flour
    • 1 1/2 c. half & half
    • 2 tsp. Worcestershire sauce
    • 1 tsp. garlic powder
    • Salt & pepper to taste

    Parsed from recipe text (no separate ingredient records).
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