Classic, timeless cuisine doesn’t get any better than this. This recipe is super easy, and it’s one I often prepare at the end of a busy day when I haven’t had much time for cooking.
- 1 to 2 pounds sirloin, round steak or chuck steak, cubed
- 1 medium onion, chopped
- 2 small (7 oz) cans of mushrooms
- 4 tbsp butter
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1/4 cup red cooking wine
- salt and pepper (to taste)
- 1 package brown gravy mix
- water, milk or beef broth
Chop onion and slice beef into small cubes. Melt butter in a skillet and add onions and beef. Cook until onions are clear and the beef is brown. Add mushrooms, soy sauce, Worcestershire sauce, and cooking wine. Salt and pepper to taste. Bring to a boil, reduce heat to low, cover, and simmer for 40 to 45 minutes, stirring occasionally. If mixture gets too dry, add beef broth or water. Once beef is tender increase heat to medium, add gravy mix and stir, adding water, milk or beef broth until desired consistency is reached. Serve over toast, noodles or mashed potatoes.
Note: Low sodium gravy mix works best as the soy sauce and Worcester sauce already have plenty of sodium.