A delightful twist on a classic steak recipe, enhanced with a rich mushroom and herb sauce.
Mix the flour, salt, and pepper in a bowl. Coat the cubed steaks in this mixture.
Ensure the steaks are evenly coated for a consistent crust.
Heat the olive oil in a skillet over medium heat. Sear the steaks on both sides until browned. Remove and set aside.
Don't overcrowd the skillet to allow proper browning.
Add the onions and mushrooms to the skillet. Cook until softened, stirring occasionally.
Scrape the bottom of the skillet to incorporate the browned bits into the vegetables.
Add the Worcestershire sauce, beef broth, red wine, garlic, parsley, and thyme to the skillet. Stir to combine.
Taste the sauce and adjust seasoning if needed.
Return the steaks to the skillet, covering them with the sauce. Simmer on low heat until tender, about 45 minutes.
Cover the skillet to retain moisture and enhance tenderness.
Serve the steaks hot with the sauce and vegetables. Enjoy your meal!
Garnish with fresh parsley for a touch of color and flavor.
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