Steak, gravy & mushrooms From the Kitchen of Laura D. Goadrich, 2003-10-31 This dish with a side of mashed potatoes and veggie satisfies a hungry person!

Prep Time:  15 minutes Cook Time:  20 minutes Categories:  American  Dinner Yields:  2

Directions

1. Cooking the meat: Soak the steaks in the combination of soy sauce, worcester sauce and tobasco in an appropriately sized bowl for 15 minutes.
2. Sear the steaks on both sides in a skillet or nonstick pan (1 minute on high for both sides). Add remaining sauce and turn heat down to medium-high. Flip the steaks every 5 minutes until the approprate doneness is achieved.
3. Making gravy: Cook the remaining sauce down over medium heat until about two tablespoons remain. Add flour- stiring with the wisk until evenly coated with the seasoning. (This removes the raw taste of the flour too.) Then add the beef stock to the mixture and cook over medium heat until slightly thickened- stir with the wisk continuously to avoid burning. (about 5 minutes) Pour through a strainer into a gravy boat.
4. Prep mushrooms: (This can be done while the steak is cooking.) Add butter to a pan with medium heat. Once melted, add mushrooms and put lid on top. Stir every three to five minutes. Cook until done (about 10-15 minutes).