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Skirt Steak with Mushrooms & Onions

Skirt Steak with Mushrooms & Onions

4 3

Tender slices of beef skirt steak combine with sautéed onion, mushrooms and garlic in a savory sauce made with balsamic vinegar and beef gravy. It’s a tasty skillet dish that really delivers!

serves 6 people

Ingredients

cost per recipe: $15.70

The price is determined by the national average.

  • 1 1/2

    pounds beef skirt steak, cut into 3/4-inch-thick slices

  • 2

    tablespoons olive oil

  • 1

    medium onion, cut in half and sliced (about 1/2 cup)

  • 1

    package (8 ounces) sliced mushrooms

  • 1

    clove garlic, minced

  • 1/4

    cup balsamic vinegar

  • 1

    carton (18.3 ounces) Swanson® Beef Gravy

view nutrition info

How to Make It

Season the beef as desired. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the beef in batches and cook until browned, stirring occasionally.  Remove the beef from the skillet.
Reduce the heat to medium.  Heat the remaining oil in the skillet.  Add the onion and cook for 5 minutes or until tender-crisp. stirring occasionally.  Add the mushrooms and garlic and cook for 5 minutes or until the mushrooms are tender, stirring occasionally.
Add the vinegar to the skillet and cook for 5 minutes or until the vinegar is reduced by half, stirring occasionally.  Stir in the gravy and heat to a boil.  Reduce the heat to low.  Return the beef to the skillet.  Cook for 3 minutes for medium-rare or until desired doneness.  Season to taste.
Step 1

Season the beef as desired.

Step 2

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the beef in batches and cook until browned, stirring occasionally.  Remove the beef from the skillet.

Step 3

Reduce the heat to medium.  Heat the remaining oil in the skillet.  Add the onion and cook for 5 minutes or until tender-crisp. stirring occasionally.  Add the mushrooms and garlic and cook for 5 minutes or until the mushrooms are tender, stirring occasionally.

Step 4

Add the vinegar to the skillet and cook for 5 minutes or until the vinegar is reduced by half, stirring occasionally.  Stir in the gravy and heat to a boil.  Reduce the heat to low.  Return the beef to the skillet.  Cook for 3 minutes for medium-rare or until desired doneness.  Season to taste.

Recipe Tips

  • Ingredient Note: When slicing beef, it's best to determine the direction of the grain (the way the muscle fibers run) and then cut across it, not with it.  This will make the meat more tender.
  • Serving Suggestion: Serve over hot mashed potatoes.
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Made With
(18.3 ounces) Swanson® Beef Gravy

(18.3 ounces) Swanson® Beef Gravy

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Ratings & Reviews

(3)
  • Major B.

    April 19, 2018

    GREAT FOR SUPPER !!

    Made this tonight. super taste, and smell. I never cooked skirt steak before, and the fatty looking stuff didn't look promising. but I followed the directions , and voila!! a perfect dish!!

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    (0) (0)
  • chippy

    February 24, 2016

    this recipe has great features

    I marinaded in hickory and left out the vinegar...also simmered longer. Turned out very tender

    Was this helpful?

    (0) (0)
  • badbunny

    February 13, 2015

    this is a great recipe but...

    I think I will leave out the balsamic vinegar next time. It overpowered the rest of the flavors.

    Was this helpful?

    (0) (0)

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