Sierra Cut Steak with Mushroom-Thyme Sauce

Ingredients

• 1-1/4 to 1-1/2 pounds beef Sierra Cut Steak
• 1 tablespoon vegetable oil
• 1/2 teaspoon black pepper
• 1 cup beef broth

• 1 tablespoon butter
• 2 cups (4 ounces) cremini mushrooms, sliced
• 1 cup reserved cooking liquid
• 1 tablespoon Worcestershire sauce
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 teaspoon fresh thyme, chopped

Instructions

1. Heat oil in stockpot over medium heat until hot. Place beef Sierra Cut Steak in stockpot; brown evenly on all sides. Pour off drippings. Season with pepper.

2. Add broth; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender. Remove beef from stockpot; keep warm. Skim fat from liquid and strain. Reserve 1 cup cooking liquid for sauce; set aside.

   Cook's Tip: If reserved braising liquid does not measure 1 cup, add water or additional beef broth to equal 1 cup.

3. Melt butter in same stockpot over medium heat. Add mushrooms; cook 3 to 4 minutes or until mushrooms are tender and starting to brown. Add reserved braising liquid and Worcestershire; bring to a simmer. Combine cornstarch and water. Stir into mushroom mixture; simmer 1 minute or until sauce is thickened. Stir in thyme.

4. Carve steak into thin slices across grain. Serve with Mushroom-Thyme Sauce.