1 1/2 to 2 lbs. boneless top sirloin (1” thick)
2 Tbsp. cooking oil
1 onion, sliced
2 cups fresh sliced mushrooms
1/2 cup beef broth
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1/2 tsp. garlic powder
Cut steak into 4 serving-size pieces; brown on both sides in oil in large skillet. Add mushroom and onion slices.
Cook until meat has reached desired doneness, stirring occasionally. Remove meat to a platter and keep warm.
Leave vegetables in cooling skillet.
Combine broth, mustard, Worcestershire, thyme and garlic powder – stir into vegetables and bring to boil. Reduce heat; simmer for 2-3 minutes.
Spoon over meat – onion and mushroom slices on top.
3 bone-in chicken breast halves
1 small onion, sliced
1 bottle (12 oz.) chili sauce
1 can (8 oz.) tomato sauce
1 Tbsp. Worcestershire sauce
1/2 tsp. dried oregano
Pepper to taste
Brown chicken on both sides in skillet coated with non-stick spray. Transfer to a greased 11 x 7 x 2-inch Pyrex dish; top with onion.
Combine chili sauce, tomato sauce, Worcestershire and oregano, and pour over chicken. Sprinkle with pepper.
Bake, uncovered, at 350º for 45 minutes or until meat juices run clear.
Yield: 2-3 servings.