1/4 cup olive oil
2 garlic cloves
1 large onion, thinly sliced
1/2 lb. mushrooms, sliced
1/2 cup red wine
1/4 cup all-purpose flour
1 lb. thin, boneless beef steaks
1 Tbsp. dried Italian seasonings
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
1 Tbsp. chopped fresh parsley
One 14 1/2-oz. can crushed tomatoes
Heat the olive oil in a large nonstick skillet over medium-high heat. Mash the garlic cloves with a fork and add to the skillet. Add the onions, salt and pepper. Cook until the onions become transparent, about 5 minutes. Reduce the heat to low and cook until the onions become soft, about 10 minutes.
Turn up the heat to medium-high and add the mushrooms. Cook until the mushrooms are browned, 3 to 5 minutes.
Add the wine and cook until the liquid is evaporated, 3 to 5 minutes.
Pour the flour into a plastic bag and add the meat. Shake to coat evenly. Push the mushrooms and onions to the edge of the skillet and add the meat to the center (if the skillet is dry, add a little olive oil). Cook until browned, 3 to 5 minutes. Turn the meat; add the parsley and seasonings; cook until the meat is browned, 3 to 5 minutes.
Add the crushed tomatoes and stir to mix. Cook until the meat is tender, 15 to 20 minutes.