Steak and Mushrooms

Recipe Tips

• Use thick cut sirloin steak for this dish. They’re tender and work perfectly with the mushroom sauce.
• Don’t slice the mushrooms too thin or they won’t hold up to the cooking and stirring.
• Stir frequently and briskly when adding the broth. Move around the entire pan making small circles and gently scraping bits off the bottom. Keep stirring until the butter and flour mixture (roux) dissolves completely.
• Remove the steaks from the refrigerator about 20-30 minutes prior to cooking to get the chill out. You’ll get a better sear on the outside if they’re not refrigerator cold.
• If you want the onions to just about dissolve in the gravy then slice them really thin.
• Things move quickly with this recipe, so it’s best to have all the ingredients prepped and ready to go before starting. I like using nesting bowls to hold the prepped ingredients.

Ingredients

• 2 tablespoon Canola Oil, or use your favorite oil with a high smoke point
• 2 – 2½ pounds Top Sirloin Steak, fat trimmed – 4 thick cut pieces, ours were ¾-1 inch thick, they were two large pieces and we cut each in half
• 2 teaspoons Salt, plus more for the gravy, if needed
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• ¼ teaspoon Fresh Ground Pepper
• 16 ounces White Button Mushrooms, sliced
• 1 Medium Onion, sliced into roughly ⅛ – ¼ inch pieces (we used a yellow onion)
• 3 tablespoon Butter
• 3 tablespoon All Purpose Flour
• 3 cups Beef Broth
• 1 teaspoon Worcestershire Sauce

Instructions

Season the steaks on both sides with the salt, garlic powder, onion powder and black pepper.

Heat the oil in a large, deep skillet over medium-high heat. When the oil is hot, almost smoking, add the steaks. Arrange them so they are not overlapping. Cook 4-5 minutes, or until they have a nice brown crust on the surface.

Turn each steak and cook another 4-5 until they are browned on both sides. Then continue to cook the steaks, turning occasionally until they reach the desired doneness.

As a reference, we cooked the steaks 5 minutes, turned and cooked another 5 minutes then added one more minute. Our thicker steaks were medium and the thinner pieces were medium-well.

The cooking time will depend on the thickness of the steak and how you like it. Use an instant read thermometer to ensure the steak is up to temperature.

Remove the skillet from the heat. Remove the steaks and place them on a plate or pan. Loosely cover with aluminum foil to keep warm.

Make the mushroom gravy

• Do not wash the skillet. Let it cool a bit, then place it back over medium heat. Add the butter.
• When the butter is melted and foaming add the onions and mushrooms. Cook them for 5 minutes until the onions start to soften.
• Stir occasionally while gently scraping any bits off the bottom of the skillet.
• The mushrooms and the onions will release a good amount of liquid this will serve to deglaze the pan. Let most of it cook out before adding the flour.

• Still on medium heat – sprinkle the flour over the mushrooms, stirring well to combine. Cook the flour for 2-3 minutes to get the raw flour taste out, stir almost constantly.
• Next, slowly add the beef broth to the mushroom mixture while stirring and gently scrapping the bits off the bottom of the pan.
• Once the broth is incorporated, add the Worcestershire sauce and stir. Raise the heat to medium-high and bring the sauce to a simmer. Then, lower the heat to medium-low, cover and cook the gravy for 10 minutes.
• Uncover the skillet and cook an additional 5 minutes until the gravy thickens. Stir occasionally and keep the sauce at a simmer, raise or lower the heat as needed.

Taste the mushroom sauce and add salt if needed. As a reference, we added ¼ teaspoon to ours.

Finally, add the steaks back to the skillet. Turn to coat with the sauce. Lower the heat to low, cover and let them sit in the gravy for a minute or two until warmed through. Serve with your side dish of choice and enjoy!

If the gravy is too thin or too thick

If the gravy is not thickening, uncover the pan and allow it to simmer for a few minutes until the desired consistency is reached. Keep in mind that gravy thickens as it cools, you don’t want to take it too far.

If the gravy is too thick, add more broth. That’s an easy fix! Add a little bit of broth at a time while stirring until the gravy reaches the desired consistency and heats through.

You may also like these beef recipes:

• Stovetop Pot Roast
• Salisbury Steak Meatballs
• Beef and Broccoli
• Meatballs and Gravy
• Vegetable Beef Soup