Ingredients
2 teaspoons cornstarch1 teaspoon pepper1 cup sliced fresh mushroomsMUSHROOM WINE SAUCE:1 beef flank steak (1 pound)1 tablespoon Worcestershire sauce1 tablespoon canola oil1 tablespoon cold water1/4 cup dry red wine or additional beef broth1 teaspoon butter3/4 cup beef broth1/4 cup chopped green onions1/4 cup dry red wine or beef broth1 teaspoon minced fresh basil or 1/2 teaspoon dried basil
Preparation
In a large skillet, brown steak in oil. Stir in the wine, Worcestershire sauce and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 2-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steak and keep warm.
To the skillet, add the mushrooms, broth, onions, butter and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mushrooms are tender.
Combine cornstarch and water until smooth; gradually stir into sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Thinly slice steak across the grain; serve with sauce.
