3 tablespoons unsalted margarine, plus more if needed
3 lb. Minute Steak, split, use both pieces
Kosher salt and freshly ground black pepper
1 1/2 cups sliced cremini, button, or wild mushrooms, or a mixture
1/2 cup diced yellow onion
3 cloves garlic, chopped
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 cup soymilk
2/3 cup chicken broth
1/2 cup Marsala wine or Madeira wine
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley, plus more for garnish
Heat margarine in a medium skillet set over medium-high heat. Sprinkle the minute steaks with salt and pepper and sear on both sides, about 3 minutes per side for medium rare. Remove from pan and place in oven-safe dish.
Heat the same skillet over medium heat. Add the mushrooms, onions and garlic and cook until the onions are translucent and the mushrooms “weep,” or release water, about 5 minutes. Then add the flour, 1 ½ teaspoons kosher salt, 1/2 teaspoon pepper and the mustard, and stir to combine. Add the, soymilk, broth, Marsala wine and Worcestershire. Mix in the pan to combine. Bring to a boil, then reduce to a simmer and cook until thickened, 4 to 5 minutes. Stir in the parsley and season with salt and pepper. Pour sauce over meat.
Preheat the oven to 425 degrees F.
Cook for 12 minutes or until meat is cooked through. Slice meat and serve warm with sauce.