Hash

7-1/2  ounces		ribeye, leftover
1		sweet onion
8  ounces		crimini mushrooms
1		bay leaf
1  tablespoon		unsalted butter
2  tablespoons		all purpose flour
1  cup		beef broth

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Set a frying pan on medium heat. Trim the fat off the steak and put it in the pan. Add a bay leaf. Chop a large onion and sauté it in the oil rendered out of the fat.

When the onion is translucent, discard the fat and put a tablespoon of butter in the middle of the pan. When the butter is melted, add two tablespoons of flour and stir it into the butter, and then throughout the pan. Add the beef broth and scrape up the flour stuck to the bottom of the pan; stir till an even consistency.

Chop mushrooms and meat while broth thickens into gravy. Add mushrooms and cook a few minutes, stirring occasionally. Discard bay leaf. Add meat and cook two more minutes, stirring occasionally.

Serve over mashed potatoes.