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  2. Sierra Cut Steak with Mushroom-Thyme Sauce

Sierra Cut Steak with Mushroom-Thyme Sauce

Tempt your palate with this French-inspired braised beef steak served with a rich, luxurious mushroom and herb sauce.

  • 2 hrs
    30 min
  • 4
    SERVINGS
  • 300
    Cal
  • 33 g
    Protein

Ingredients:

Mushroom-Thyme Sauce:
  • 1 tablespoon butter
  • 2 cups (4 ounces) cremini mushrooms, sliced
  • 1 cup reserved cooking liquid
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon fresh thyme, chopped

Cooking:

  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.

    Cook's Tip: If reserved braising liquid does not measure 1 cup, add water or additional beef broth to equal 1 cup.

  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.

300 CALORIES

0 % *

7g SAT FAT

0 % DV **

33g PROTEIN

0 % DV

3 mg IRON

0 % DV

5.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

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.

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