This steak and mushrooms dinner comes together quickly, and it’s absolutely delicious. In this recipe, sirloin steak in cut into bite sized pieces and cooked in a flavorful mushroom sauce. We serve the steak and mushroom over a bed of mashed potatoes for a filling, comforting meal that is sure to please. For more easy, comfort food recipes try this orecchiette with Italian sausage and broccoli or this amazing creamy chicken and rice casserole. Enjoy!
Ingredients
1 ½ lb. Top Sirloin Steak, thick cut so it can be cut into cubes
1 tsp. Salt, plus more to taste, if needed
1 tsp. Garlic Powder
1 tsp. Onion Powder
¼ tsp. Fresh Ground Pepper
2 tbsp. Canola Oil
16 oz. White Button Mushrooms, sliced
3 tbsp. Butter
3 tbsp. All Purpose Flour
3 cups Beef Broth
1 tsp. Worcestershire Sauce
Parsley, for garnish if desired
Prep work
Clean the mushrooms by wiping them with a damp cloth or paper towel, or quickly run them under cold water. Then wipe them with a dry cloth or paper towel. Don’t soak them in water though. Slice the mushrooms, but take care not to slice them too thin or they won’t hold up during cooking. We want nice hearty mushroom pieces.
Add the salt, garlic powder, onion powder and black pepper to a small bowl. Stir to combine. Cut the sirloin steak into bite sized cubes. Season the steak with the prepared seasoning mix and stir to combine.
Things move quickly with this recipe, so it’s best to have all the ingredients prepped and ready to go before starting.
Brown the steak
Heat the oil in a large, deep skillet over medium-high heat. Add the steak pieces to the skillet and arrange them in a single layer without overlapping. Cook the steak for 3 minutes, turn each piece and cook another 3 minutes to brown on both sides. Use tongs to make turning the steaks easy. Don’t stir the steak pieces; let them get a nice sear on the outside. Don’t worry that they’re not cooked through. They will finish cooking in the mushroom sauce.
Remove the skillet from the heat and remove the steak pieces to a plate or pan and keep warm. You can do this by loosely covering the plate with aluminum foil, and/or place the plate in the microwave or oven to keep away from drafts.
Make the mushroom gravy
Do not wash the skillet. Place it back over medium-high heat and add the butter. When the butter is melted and foaming add the mushrooms. Cook the mushrooms for 5 minutes, stirring occasionally. The mushrooms will release a good amount of liquid; let most of it cook out before adding the flour.
Lower the heat to medium and sprinkle the flour over the mushrooms, stirring well to combine. Cook the flour for about 2 minute to get the raw flour taste out, stirring almost constantly.
Slowly add the beef broth to the mushroom mixture while stirring gently and scrapping the bits off the bottom of the pan with a wooden spoon.
Finish the steak and mushrooms
Add the Worcestershire sauce and stir. Raise the heat to medium-high and bring the mushroom sauce to a simmer. Add the steaks pieces back to the skillet (along with any juices collected on the plate). When the sauce comes to a simmer again, lower the heat to medium-low and cook about 15 minutes, until the gravy thickens and the flavors come together, stirring occasionally. Keep the sauce at a simmer, raise the heat if needed.
If the sauce is not thickening just cook it a bit longer. Just keep in mind that once it’s done, and starts to cool, it will thicken further.
Taste the mushroom sauce and add salt if needed. Don’t add more salt to this dish until the end. The steak is seasoned and the beef broth contains a good amount already. We didn’t add extra, but salt is of course, to taste. Serve and garnish with chopped parsley, if desired.
Cook’s Notes
If you do dinner prep in advance and refrigerate, let the steak and mushrooms sit out for 10-15 minutes prior to cooking to get the chill out. Provided it is cool in your kitchen.
Serves 6
- 1 ½ lb. Top Sirloin Steak thick cut so it can be cut into cubes
- 1 tsp. Salt plus more to taste, if needed
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- ¼ tsp. Fresh Ground Pepper
- 2 tbsp. Canola Oil
- 16 oz. White Button Mushrooms sliced
- 3 tbsp. Butter
- 3 tbsp. All Purpose Flour
- 3 cups Beef Broth
- 1 tsp. Worcestershire Sauce
- Parsley for garnish if desired
-
Clean the mushrooms by wiping them with a damp cloth or paper towel, or quickly run them under cold water. Then wipe them with a dry cloth or paper towel. Don’t soak them in water though. Slice the mushrooms, but don't slice them too thin.
-
Add the salt, garlic powder, onion powder and black pepper to a small bowl. Stir to combine.
-
Cut the sirloin steak into bite sized cubes. Season the steak with the prepared seasoning mix and stir to combine.
-
Heat the oil in a large, deep skillet over medium-high heat. Add the steak pieces to the skillet and arrange them in a single layer without overlapping.
-
Cook the steak for 3 minutes, turn each piece and cook another 3 minutes to brown on both sides.
-
Use tongs to make turning the steaks easy. Don’t stir the steak pieces; let them get a nice sear on the outside. Don’t worry that they’re not cooked through. They will finish cooking in the mushroom sauce.
-
Remove the skillet from the heat and remove the steak pieces to a plate or pan and keep warm by tenting with aluminum foil or keep in the microwave or oven to keep away from drafts.
-
Do not wash the skillet. Place it back over medium-high heat and add the butter.
-
When the butter is melted and foaming add the mushrooms. Cook the mushrooms for 5 minutes, stirring occasionally. The mushrooms will release a good amount of liquid; let most of it cook out before adding the flour.
-
Lower the heat to medium and sprinkle the flour over the mushrooms, stirring well to combine.
-
Cook the flour for about 2 minute to get the raw flour taste out, stirring almost constantly.
-
Slowly add the beef broth to the mushroom mixture while stirring gently and scrapping the bits off the bottom of the pan with a wooden spoon.
-
Add the Worcestershire sauce and stir.
-
Raise the heat to medium-high and bring the mushroom sauce to a simmer. Add the steaks pieces back to the skillet (along with any juices collected on the plate).
-
When the sauce comes to a simmer again, lower the heat to medium-low and cook about 15 minutes, until the gravy thickens and the flavors come together, stirring occasionally. Keep the sauce at a simmer, raise the heat if needed.
-
If the sauce is not thickening just cook it a bit longer. Just keep in mind that once it’s done, and starts to cool, it will thicken further.
-
Taste the mushroom sauce and add salt if needed.
-
Serve and garnish with chopped parsley, if desired.
Don't slice the mushrooms too thin or they won’t hold up during cooking. We want nice hearty mushroom pieces.
Don’t add more salt to this dish until the end. The steak is seasoned and the beef broth contains a good amount already. We didn’t add extra, but salt is of course, to taste.
If you do dinner prep in advance and refrigerate, let the steak and mushrooms sit out for 10-15 minutes prior to cooking to get the chill out. Provided it is cool in your kitchen.
