Bridget's Recipe Corner

Took a few days off last week...what a treat! It always feels nice to get away, doesn't it. However, life being life, reality hit as soon as I got home. Two hungry wolves greeted me, namely my teenage sons. Looking for sustenance and as if they had not eaten for days, my thoughts turned to meal prep. Since they are meat lovers, we had beef...It's what's for dinner (to quote the commercial). A super easy meal to make. Hope you enjoy it too.

Sirloin strips in mushroom gravy

1 1/2 lb. Sirloin
3/4 lb. fresh mushrooms, sliced
1/2 cup chopped onion
1 teaspoon minced garlic
1-2 cans beef broth
1 can cream of mushroom soup (optional)
4 T. flour
seasoning for beef (I use Montreal Seasonings)
1-2 T. fresh parsley, chopped fine
olive oil
freshly ground pepper, to taste

Cut sirloin into thin strips. Place in large bowl and coat with seasonings and flour. Heat olive oil in large pot. Over medium heat, add the meat and stir well. Continue stirring and turning meat over in pan. Remove from heat, when almost cooked through. Place in bowl. In same pot, add 1-2T. olive oil. Heat for a minute, then add the onion, garlic and sliced mushrooms. Stir well and frequently, scraping the meat drippings from the pan. As mushrooms begin to cook and soften, slowly add a little beef broth, mixing well. Return the meat to pot. Continue to add the remainder of the broth. Sauce should thicken as it heats. An option is to add 1 can cream of mushroom soup. I've made it both ways and don't really have a preference. Cover and let simmer for approximately 20 minutes.

I like to serve this over egg noodles, but rice will work just fine. Sprinkle with parsley. This would pair nicely with Hook and Ladder - "The Tillerman."