Toasting the flour to a light tan color gives this gravy a rich taste and thickness, without overloading on fat. The gravy is thick and can be thinned to taste with additional broth.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1/4 cup all-purpose flour
1 cup reduced-sodium beef broth
1 beef top sirloin steak (1 1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/2 pound sliced fresh mushrooms
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/4 cup sherry or additional reduced-sodium beef broth
1 tablespoon butter
1. In a large skillet over medium-high heat, cook and stir flour 4-5 minutes or until light tan in color. Immediately transfer to a small bowl; whisk in broth until smooth. Set aside.
2. Sprinkle beef with salt and pepper. In the same skillet, cook beef in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
3. In the same skillet, saute the mushrooms until tender. Add garlic, rosemary and salt; saute 1 minute longer. Stir in sherry. Stir flour mixture; add to pan. Bring to a boil; cook and stir 1 minute or until thickened. Stir in butter until melted. Serve with steak.
TOP TIP
If you’re watching your calories, you may wish to remove fat from canned broth before using. You will need to plan ahead since the broth should be chilled in the refrigerator. Once the can is cooled, remove the lid, lift off the cold fat from the top and discard.