Beef Shoulder Steaks with Red Wine-Mushroom Sauce
- 1 pound tenderized beef shoulder steaks, cut 3/8-inch thick
- 1/2 cup flour
- 2 teaspoons Lawry´s black pepper seasoned salt
- 1 teaspoon dried thyme leaves
- 2 tablespoons oil
- Red Wine-Mushroom
- 1 tablespoon butter
- 2 shallots, chopped
- 8 ounces sliced mushrooms
- 1/2 cup red wine
- 3/4 cup condensed beef broth
- 1 tablespoon flour
1. Combine flour, pepper-seasoned salt and thyme on a plate or in a shallow dish. Cut steaks into 4 portions; turn steaks in flour mixture to coat both sides. Chop shallots and set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Cook steaks 2 1/2 minutes per side, turning once. Remove from skillet and cover to keep warm.
3. Melt butter in same skillet. Sauté shallots and mushrooms 3 minutes; stir to loosen and combine any browned bits from bottom of skillet. Add red wine; stir and cook 3 minutes, until reduced by half.
4. Dissolve flour in beef broth. Add to skillet mixture; stir and cook 3 minutes, or until thickened. Pour sauce over steaks. Serve immediately.