Steaks with Simple Mushroom Pan Sauce

While I am a steak enthusiast, I rarely eat a big slab of beef, opting instead for a smaller size that actually corresponds to the recommended "pack of cards" visual usually touted by the FDA. Since I only buy smaller cuts, the natural beef brand carried at the Co-Op is actually affordable. I'm specifying eye of round for this recipe, but really, you could use just about any cut of beef.






I served this with some simply roasted carrots and baby potatoes tossed with olive oil, sea salt, pepper, and chopped Italian parsley.


Steaks with Simple Mushroom Pan Sauce

2 eye of round steaks (about 4 oz. each)
1 tbsp. olive oil
2 tbsp. butter
4 tbsp. minced onion
8 oz. sliced mushrooms
1/4 cup white wine (you can also use red)
1 cup beef broth
2 1/2 tbsp. all-purpose flour

Directions

1. Heat olive oil in a skillet over medium high heat; swirl to coat. Add steaks and cook four minutes per side, or until meat is cooked to desired. Remove steaks from pan and keep warm.
2. Add butter to pan. Add minced onion and saute for 2 minutes. Add mushrooms and cook until mushrooms have darkened and start to give off moisture. Pour white wine into pan and let simmer for 3 minutes.
3. Combine beef broth and flour in a bowl until combined, and then add to pan. Let mixture simmer until reduced and thickened. Pour over steaks.