Strip Steaks With Sirloin Mushrooms


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Steaks smothered in a delightful mushroom mixture.

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Necedah, WI

Serving Size / Yield

4 servings


  • Mushrooms:
  • 1/2 C. butter, melted
  • 1 med. onion, sliced
  • 1 1/2 lbs. mushrooms (domestic or wild); use small, whole caps
  • soy sauce to taste
  • 1/4 tsp. dried savory (or 2 Tbs. fresh savory)
  • water
  • 2¬†Tbs. cornstarch mixed with 1/3 C. water
  • Strip Steaks:
  • 4 half-lb. sirloin strip steaks (trimmed of fat and gristle)

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Pour butter into a pan and add onions. Saute until onions are transparent. Add mushrooms and cover. Let simmer over low flame for about 20 minutes. This method for preparing mushrooms requires that mush­rooms sweat and give off their water, which adds flavor to the sauce. Add soy sauce and savory. If dried savory is used, this mixture must sit for half an hour while the herb per­meates the liquid. Add enough water to make three cups of mushroom mixture. Thicken with cornstarch paste while stirring. This must be done while mushrooms are simmering.

While you're preparing mushrooms, broil or saute steaks to desired doneness. Serve mushrooms over the steaks or beside them. Accompany dish with baked potato topped with mushrooms.

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