I love creating new recipes. This is one that I came up with for dinner tonight. It's a good way to take a cheap cut of steak and make it taste like a million bucks.

Steak With Baby Bella Sauce

2 lbs boneless bottom round steak
1 14.5 oz. can beef broth
1 8 oz. can tomato sauce
1/2 medium sweet onion, chopped
*3 large baby bella mushrooms, chopped
3 tsp. capers, drained
1 tsp. dried marjoram
1 tsp. dried savory
1 tsp. dried rosemary
1/2 tsp. crushed fennel
salt and pepper, to taste
splash tarragon vinegar
3 tbsp. butter, separated

Melt 2 tbsp. butter in a deep, covered fry pan over medium heat. When browned, add onions, mushrooms, capers and herbs and cook until onions and mushrooms are soft. Add the beef broth, tomato sauce and splash of tarragon vinegar. Cook over medium heat until boiling, cut heat to medium-low and simmer for 15-20 minutes.

While sauce simmers, melt remaining tbsp. butter on another non-stick fry pan over medium heat. Brown steak seasoned with salt and pepper on both sides. Add steak and pan drippings to simmering sauce and continue cooking for 35 minutes, or until steak is tender.

Makes 2 servings.

*Baby bellas are the button stage of Portabella mushrooms.

This steak is good served with steamed Brussels sprouts or brocolli and a baked potato.