Fast-Fry Hip Steak, Mushroom Gravy & Buttered Noodles (Serves 5)

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Step 1

Fill a large pot with water and a pinch of salt. Bring to a boil.

Step 2

Drain the mushrooms; save the liquid.

Step 3

Add beef broth to that liquid until you have 2 cups total.

Step 4

When water is boiling, add noodles.

Step 5

Cook until tender (6–8 mins), drain, and toss with 1/4 cup butter and a shake of Lawry's. Cover and set aside.

Step 6

Set oven to Warm (170°F) and put a plate inside.

Step 7

Heat oil in the skillet over high heat.

Step 8

Pat steaks dry.

Step 9

Dust both sides with Lawry’s and a shake of black pepper.

Step 10

Fry steaks for 2 minutes per side.

Step 11

Move steaks to the warm plate in the oven and cover with foil.

Step 12

In the same skillet, melt 3 tbsp butter over medium-low heat.

Step 13

Add drained mushrooms and cook for 4–5 minutes until coated and flavorful.

Step 14

Stir in 3 tbsp flour.

Step 15

Cook and stir for 2 minutes until the paste is golden brown.

Step 16

Slowly whisk in the 2-cup broth mixture and Worcestershire sauce.

Step 17

Simmer gently for 3–4 minutes, stirring often, until rich and thick.

Step 18

Take steaks out of the oven. Pour any juices from the plate into the gravy.

Step 19

Place steaks back into the gravy for 30 seconds to get them piping hot.

Step 20

Place a heap of buttered noodles on each plate, top with a steak, and smother with gravy.