Pan-seared Steaks with Mushroom Gravy

August 2008

1lb. boneless beef sirloin steak - cut into 4 portions
1 Tbsp. unsalted butter
1 cup sliced fresh mushroom
1 Tbsp. all-purpose flour
1 cup Swanson Beef Broth

Season steaks.  Cook steaks in large nonstick skillet to desired doneness, turning once.
  Remove from skillet and keep warm.

Heat butter in pan drippings.  Add mushrooms and cook until tender and liquid evaporates.
  Stir in flour and cook 1 minute.  Gradually stir in broth.  Cook and stir until
mixture boils and thickens.  Serve mushroom gravy with steaks.