Dijon-pepper Steaks

We would normally grill our steaks outside (yes, even in the winter) but thanks to a massive snowstorm that blanketed most of the midwest, our grill is somewhere under a few feet of snow. But that doesn't mean we can't make a yummy steak for dinner! This recipe was suprisingly quick and made with things you probably already have in your pantry. Which is good news when you don't feel like going to the store in sub-zero temps. I'm also adding a new category (to the left) for under 30 minutes. This will be the first installment! I love easy....

Ingredients:

• Steak - we used two sirloins
• Cracked black pepper
• 2 TBSP butter
• 2 cans of mushrooms, stems and pieces
• 1 can condensed french onion soup + 1/4 cup water (or use a homemade french onion soup, but skip the extra water!)
• 1 TBSP dijon mustard
• 1+ TBSP flour

Directions:

• On the stovetop over medium heat, melt butter in a large saute pan.
• While it's melting, press about 1 tsp (or however much your tastebuds prefer) of black pepper onto both sides of your steak.
• Add steak to melted butter and cook for about 10 minutes on each side.
• While the steak is cooking, mix french onion soup, water, mustard, and flour together in a medium sized bowl. Set aside.
• Once steaks are cooked to your preference, remove from pan and cover so they stay warm. I just put them in tupperware, cover, and set in the microwave so they'd retain their heat.
• Now, add the soup/mushroom mixture to the pan drippings. Bring to a boil and then continue stirring for a few minutes.
• The flour you added earlier should act as a thickening agent and turn this into a yummy gravy. It's it's not thickening up, just add a little more flour.

Now get out your steaks, plate them, top with some delicious dijon mushroom gravy and enjoy! The dijon mustard gave this a nice little bite! I've made this a few times and it's always a hit. I also love dunking my bread into the extra mushroom gravy... how bad is that?!

Source: 365 Last Minute Meals