Often shoppers can find something labeled "top sirloin" in a tidy 1-pound (or so) boneless cut that cooks easily and feeds a family of four well within the dietary guidelines of 3 to 4 ounces of beef per serving.

Stretch the goodness of this meal by adding steak's quintessential meaty partner — mushrooms. Augment it with beef broth, and you have a meal a beef eater can sink his or her teeth into.

This recipe calls for a moderate amount of mushrooms. If you love mushrooms, use 1 pound.

STEAK AND MUSHROOMS

• 1 pound top sirloin steak
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1/2 pound fresh, sliced mushrooms
• 1 teaspoon dried thyme or 1 tablespoon fresh rosemary
• 1 can (10 to 16 ounces) reduced-sodium beef broth

Heat oven to 300 degrees.

Sprinkle steak with salt and pepper. Heat vegetable oil in a wide skillet over medium-high heat until it is very hot. Add steak. Cook about three minutes per side. It should be very brown outside but rare inside. Place steak on baking sheet or ovenproof platter and place in oven.

Add mushrooms to skillet. Increase heat to high and cook, stirring occasionally, until mushrooms are somewhat brown. Add desired herb and broth. Allow it to boil rapidly until the broth has nearly disappeared. Remove beef from oven and drain any accumulated juices into the skillet.

Slice steak into very thin slices on the diagonal and serve topped with mushrooms and sauce. Serve with potatoes and salad.

Serves 4.