Servings: 4

2 lbs sirloin steak, cubed 2 lbs sirloin steak, cubed
salt and pepper to taste salt and pepper to taste
garlic powder to taste garlic powder to taste
Montreal steak spice to taste Montreal steak spice to taste
1 tbs olive oil 1 tbs olive oil
4 tbs butter 4 tbs butter
10 oz Cremini mushrooms, sliced 10 oz Cremini mushrooms, sliced
1/2 onion, diced ½ onion, diced
3 tbs flour 3 tbs flour
3 cups low sodium beef broth 3 cups low sodium beef broth

Season your steak pieces with salt and pepper, garlic powder and Montreal steak spice (or seasoning of your choice) to taste.
In a large deep skillet, heat your oil and 1 tbsp butter on medium high. Once hot, add in your steak, spread slightly apart (depending on the size of your pan, you may have to work in 2 batches) and season with salt and pepper. Cook the meat about 5 minutes and add the onion and mushrooms. Continue cooking until the onions are transparent and the meat is browned on all sides and the mushrooms are tender. Remove from the pan, cover to keep warm.
Next, melt the butter and sprinkle in the flour stirring to combine and create a roux. Continue cooking this stirring often for a about 5 minutes to ensure the flour taste is cooked out (the longer you cook this the better flavor your gravy will have). If the mix seems too solid add a more butter to loosen. Slowly add in the broth stirring constantly, until smooth. Once the sauce starts to boil, reduce the heat to low and allow to simmer for 2 minutes.
Introduce the steak, onions and mushrooms back into the pan and coat everything. Cook for another few minutes for the meat to warm back up. Serve over mashed potatoes, rice or egg noodles.