Ingredients
- 1/4 cup flour
- 1 teaspoon garlic salt
- 1 teaspoon ground pepper
- 1/2 pound sirloin beef (cut into bite size pieces)
- 4 tablespoons butter, divided
- Sliced fresh mushrooms (as much as you want to use)
- 2 tablespoon butter
- 2 tablespoons flour
- 1 can (10 ounces) fat-free beef broth
- 1/2 to 1 teaspoon browning sauce (kitchen Boquet)
- 1 tablespoon Cognac
- Ground pepper, as desired
- Salt, as desired
How to Make
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Step 1: Place flour, garlic salt, and 1 teaspoon black pepper in a ziploc bag. Add the beef and shake to coat.
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Step 2: In a cast iron skillet over medium heat, melt 2 tablespoons butter. Add the beef, and cook stirring frequently. Stir until mushrooms; cook until tender.
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Step 3: For the cognac sauce: In a medium sauce pan over medium high heat, melt 2 tablespoons butter. Whisk in the flour until a blonde roux has developed. Slowly pour in half of the beef broth, whisking to combine. Add in the browning sauce, the Worcestershire sauce, and remaining beef broth whisking to combine. Add in black pepper (as much as you want), stir to combine. Continue stirring until slightly thickened. Add in the cognac during the last minute of cooking, stir to combine. Season with salt.
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Step 4: Serve the beef, mushrooms and cognac pepper sauce with mashed potatoes.
We hope you enjoy this recipe!
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