(I got this recipe from an online email I receive daily from MommySavers.com. It was really good and fairly easy. What I really like is that I can use a tool on the Weight Watchers site to build my recipes and get a points number. AWESOME! Also I had a hard time finding “skirt steak”, so I just bought really thin steaks. I’m not sure what the weight was, but there were 8 thin steaks in total. We like to have leftovers for lunch.)
Skirt Steak
1 cup flour
Salt and Pepper
Olive Oil
2 onions, diced
2 Tsp. refrigerated minced garlic (I love this stuff and use it anytime a recipe calls for garlic cloves.)
2 packages of fresh mushrooms from the produce section (2 – 8oz containers)
4 Tbsp. all purpose flour
1 32oz beef broth
Pour about 1 cup of flour on a plate. Salt and pepper steaks and dredge in flour, on both sides. Heat oil on medium; sauté steak for 2-3 minutes on each side. Remove from pan and set aside. Add onions, garlic and mushrooms and sauté until translucent. Add 4 Tbsp of all purpose flour to the mixture, stir well. Add beef broth and bring to a boil. Place the steaks back into the pan and cover. Simmer for 30 minutes.
This made 8 servings. Keep in mind that the steaks are thin, so I doubled the recipe in case anyone wanted seconds and so that we had leftovers. I served this with No Yolk egg noodles and Red Cabbage.
1 serving of the Skirt Steak with Gravy is 8 WW points.
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