Ingredients
Scale
- 2 lbs boneless beef top sirloin steaks, about 1-inch thick
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup beef broth
- 1/4 cup Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1/2 tsp black pepper
Instructions
- Step 1: Season beef chops generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear beef chops for 2-3 minutes per side, until browned. Remove from skillet and set aside.
- Step 2: Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Step 3: In a medium bowl, whisk together cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, and thyme. Pour the mixture into the skillet with the onions and garlic.
- Step 4: Return the seared beef chops to the skillet, ensuring they are mostly submerged in the sauce. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the beef is cooked through to your desired doneness.
- Step 5: Remove the beef chops from the skillet and let them rest for 5 minutes before serving. Spoon the sauce over the top of the chops. Serve immediately.
Notes
- Store leftover smothered beef chops in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of beef broth if needed to loosen the sauce.
- Serve these succulent chops over creamy mashed potatoes or alongside a vibrant green salad for a complete and satisfying meal.
- For extra depth of flavor, marinate the beef chops in the Worcestershire sauce and Dijon mustard for at least 30 minutes before searing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American