A quick braise of beef and mushrooms in a tangy Worcestershire pan sauce, built on what you have. The umami from the sauce does most of the work while you finish a side, and a small batch comes together in under half an hour.

Serves 2. 35 minutes, 20 at the stove.

About 570 calories a serving, 53 g protein, 17 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pat 12 ounces beef sirloin steak dry, season with salt and pepper, and sear it 3 to 4 minutes per side until browned. Transfer to a plate.10 min
2. Slice 1 medium onion into thick wedges and halve 8 ounces cremini mushrooms. Add to the skillet and cook 4 minutes, stirring, until the mushrooms soften and the onions start to turn golden.4 min
3. Mince 2 garlic cloves and add to the pan with 1 tablespoon butter, stirring for 1 minute until fragrant.1 min
4. Pour in 4 tablespoons Worcestershire sauce and 1/2 cup water, scraping up any brown bits from the bottom. Return the beef to the pan and simmer gently for 8 to 12 minutes, turning the meat once halfway through, until cooked to your liking and the sauce reduces by half.12 min
5. Taste the sauce and adjust salt and pepper as needed. Divide the beef, mushrooms, and onions between two plates and spoon the pan sauce over the top.

Note Swap beef for pork chops or chicken thighs if you like. Leftovers keep covered in the fridge for two days and reheat gently on the stove. Serve with buttered egg noodles or crusty bread to soak up the sauce, or alongside a simple green salad if you need vegetables.