2 HRS 30 MINS
Time to Cook
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.
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.
Cooking Tip: If reserved braising liquid does not measure 1 cup, add water or additional beef broth to equal 1 cup.
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.
Carve steak into thin slices across grain. Serve with Mushroom-Thyme Sauce.
Nutrition information per serving: 300 Calories; 153 Calories from fat; 17g 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.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.