{"id":340929,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/sirloin-steak-with-rich-mushroom-gravy\/"},"modified":"2023-06-27T08:21:14","modified_gmt":"2023-06-27T13:21:14","slug":"sirloin-steak-with-rich-mushroom-gravy","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/sirloin-steak-with-rich-mushroom-gravy\/","title":{"rendered":"Sirloin Steak with Rich Mushroom Gravy"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Toasting the flour to a light tan color gives this gravy a rich taste and thickness, without overloading on fat. 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In the same skillet, cook beef in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135&deg;; medium, 140&deg;; medium-well, 145&deg;). Remove and keep warm."},{"@type":"HowToStep","text":"In the same skillet, saute mushrooms until tender. Add the garlic, rosemary and salt; saute 1 minute longer. Stir in the sherry. Stir flour mixture; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in butter until melted. 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