Steak With Mushroom Sauce

• 4 boneless beef top loin steaks (8 ounces each)
• 1/4 cup all-purpose flour
• 2 tablespoons canola oil
• 1 pound sliced mushrooms
• 2 medium onions, sliced
• 1 teaspoon minced garlic
• 1/3 cup white wine
• 1 can (14-1/2 ounces) beef broth
• Salt and pepper to taste

1. Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove and keep warm. In the same skillet, saute the mushrooms, onions and garlic until tender, adding additional oil if necessary. Stir in wine. Bring to a boil; boil for 1 minute. Add the broth, salt and pepper. Bring to a boil; boil for 6 minutes or until sauce is reduced by half. For two people, serve two steaks with 1-1/2 cups sauce. Save the remaining steaks and sauce for Steak and Mushroom Soup and Steak Hash (recipes on next page).

loin, allpurpose, canola oil, mushrooms, onions, garlic, white wine, beef broth, salt

Taken from www.tasteofhome.com/recipes/steak-with-mushroom-sauce/ (may not work)