Sierra Cut Steak with Mushroom-Thyme Sauce
Ingredients icon 11 Ingredients
Servings icon Makes 4 servings
Time icon 2 to 2-1/2 hours


Mushroom-Thyme Sauce:


  1. Heat oil in stockpot over medium heat until hot. Place beef Sierra Cut Steak in stockpot; brown evenly on all sides. Pour off drippings. Season with pepper.

  2. Add broth; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender. Remove beef from stockpot; keep warm. Skim fat from liquid and strain. Reserve 1 cup cooking liquid for sauce; set aside.

  3. Melt butter in same stockpot over medium heat. Add mushrooms; cook 3 to 4 minutes or until mushrooms are tender and starting to brown. Add reserved braising liquid and Worcestershire; bring to a simmer. Combine cornstarch and water. Stir into mushroom mixture; simmer 1 minute or until sauce is thickened. Stir in thyme.

  4. Carve steak into thin slices across grain. Serve with Mushroom-Thyme Sauce.

Nutrition Information

Nutrition information per serving: 300 Calories; 153 kcal Calories from fat; 17 g Total Fat; 7 g Saturated Fat; 0 g Trans Fat; 2.4 g Polyunsaturated Fat; 5.1 g Monounsaturated Fat; 105 mg Cholesterol; 270 mg Sodium; 2 g Total Carbohydrate; 0 g Dietary Fiber; 33 g Protein; 3 mg Iron; 33 mg Potassium; 12.7 mg NE Niacin; 0.85 mg Vitamin B6; 1.6 mcg Vitamin B12; 5.5 mg Zinc; 35.3 mcg Selenium; 130.6 mg Choline;

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