Craving for a delicious and nostalgic meal? How about tender, thin steaks with a savory mushroom sauce that can be ready in just a few minutes? These quick-cooking steaks, typically made with high-quality beef like sirloin and quickly seared in a hot skillet after pounding, are now being prepared with more budget-friendly cuts like various round steaks.
To keep the beef juicy and tender after cooking, soak the pounded steaks in a mixture of water and baking soda. Once soaked, pat the steaks dry and coat them lightly with flour. This not only helps absorb excess moisture but also adds a crispy texture to the outer layer of the steak when seared.
After just a minute of searing on each side, you’ll have beautifully golden and tender steaks ready to be set aside as you prepare the sauce in the same skillet. This sauce, featuring classic flavors enhanced with shallots, Dijon mustard, Worcestershire sauce, and fresh thyme, elevates the taste of the steak to a whole new level.
For 4 servings, you’ll need:
– 4 (6-ounce) top-round steaks, pounded
– 1/4 cup water
– 1 1/2 teaspoons kosher salt, divided
– 1/4 teaspoon baking soda
– 1/2 cup plus 1 tablespoon all-purpose flour, divided
– 3 tablespoons vegetable oil, divided
– 2 tablespoons unsalted butter
– 1 shallot, finely chopped
– 8 ounces white or cremini mushrooms, sliced
– 1 cup beef broth
– 1 tablespoon Worcestershire sauce
– 2 teaspoons Dijon mustard
– 2 teaspoons chopped fresh thyme, divided
– 1/2 teaspoon black pepper
Instructions:
1. Pound steaks between plastic wrap to 1/8 to 1/4 inch thickness. In a medium bowl, dissolve 1 teaspoon salt and baking soda in water, add steaks, mix until no liquid remains, and let sit for 15 minutes.
2. Pat steaks dry and coat in flour. Heat 1 tablespoon oil in a skillet, sear steaks until golden, about 1 minute per side. Transfer to a rack and cover with foil. Repeat with remaining oil and steaks.
3. In the skillet, melt butter, sauté shallots, add mushrooms, cook until soft. Add remaining flour, cook for 1 minute. Pour in broth, Worcestershire sauce, mustard, 1 teaspoon thyme, pepper, and remaining salt, stir to combine, scraping up browned bits. Cook until sauce thickens, about 3 minutes.
4. Serve steaks topped with mushroom sauce and sprinkle with remaining thyme.
For additional information on this recipe and more reliable recipes catering to all skill levels, visit AmericasTestKitchen.com/TCA. Remember, good food doesn’t have to be complicated. Enjoy this flavorful meal that brings a dash of nostalgia and comfort to your table.