Steak Tips and Gravy
User Reviews
5.0
99 reviews
Excellent
-
Cook Time
mins
-
Additional Time
30 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
488 kcal
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Course
Main Course
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Cuisine
American
Steak Tips and Gravy
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Classic, comforting Steak Tips with Mushroom Gravy is simple yet satisfying, a fully-flavored meal going from stove-to-table in under an hour. It's absolutely delicious served offer soft buttered noodles, mashed potatoes, or rice.
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Ingredients
For the beef:
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 1 1/2 pounds sirloin steak tips trimmed of excess fat and cut into 1 1/2 inch chunks (see note 1)
- Salt and freshly ground black pepper
For the mushrooms:
- 1/4 ounce dried porcini mushrooms rinsed well (see note 2)
- 1/4 cup beef broth divided
For the gravy:
- 2 tablespoons olive oil
- 1 pound white mushrooms stems trimmed, caps wiped clean and cut into 1/4-inch slices (see note 3)
- 1 large onion halved and sliced thin (about 1 1/2 cups)
- 1/2 teaspoon salt
- 2 cloves garlic minced (about 1-2 teaspoons)
- 1/2 teaspoon thyme leaves fresh, minced
- 4 teaspoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon parsley leaves fresh, chopped
- Salt and freshly ground black pepper
- buttered egg noodles for serving, optional
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Instructions
To marinate the beef:
- In a medium bowl, combine soy sauce and sugar. Add beef, toss well, and marinate between 30 minutes to 1 hour, stirring once. Drain well, pat dry with paper towels, and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
To soften the dried mushrooms:
- In a small microwave-safe bowl, cover porcini mushrooms with 1/4 cup broth. Cover bowl with plastic wrap, cut several steam vents in plastic, and microwave for 30 seconds. Let stand until mushrooms soften, about 5 minutes.
- Transfer mushrooms to a cutting board and mince. Using a fine-mesh strainer lined with paper towel, or a coffee filter, strain liquid into a medium bowl. Set minced mushrooms and mushroom liquid aside.
To cook the steak tips and gravy:
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat until smoking. Working in batches if necessary, add meat in a single layer and cook until well-browned on all sides, about 6 to 8 minutes. Transfer to a large plate and repeat with remaining beef if applicable.
- Return skillet to medium-high heat and add remaining tablespoon oil, white mushrooms, minced porcini mushrooms, and salt to taste (I like 1/4 teaspoon). Cook, stirring frequently until all liquid has evaporated and mushrooms start to brown, about 7 to 9 minutes.
- Add onion and sprinkle with salt (I like 1/4 teaspoon). Continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, about 6 to 8 minutes.
- Stir in garlic, thyme, and flour until vegetables are coated with flour, about 1 minute. Stir in remaining 1 1/2 cups beef broth and porcini soaking liquid, scraping bottom of pan with wooden spoon to loosen browned bits and bring to boil.
- Nestle steak pieces into mushroom and onion mixture and add any accumulated juices to skillet. Reduce heat to medium-low and simmer until steak registers 130 degrees on instant-read thermometer, about 3 to 5 minutes.
- Season with salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper) and sprinkle with parsley. Serve with noodles if desired.
Notes
- Sirloin steak tips: This recipe is made with beef tips or steak tips. These tender pieces are cut from beef tenderloin or sirloin, and they cook quickly on your stovetop. If you use beef chuck or beef stew meat, those cuts need considerable cooking time (or an Instant Pot) to turn tender.
- Dried mushrooms: Dried porcini mushrooms add tremendous umami (savory) flavor (substitute shiitakes if that's all you can find).
- Fresh mushrooms: Choose your favorite white mushrooms such as button, cremini, or shiitake mushrooms. Portobello mushrooms can make a darker, muddier-looking sauce, though, because of their dark gills. But they taste good!
- Yield: This recipe makes 4 generous servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 serving
Calories
488kcal
(24%)
Carbohydrates
13g
(4%)
Protein
40g
(80%)
Fat
32g
(49%)
Saturated Fat
12g
(60%)
Cholesterol
104mg
(35%)
Sodium
1029mg
(43%)
Potassium
942mg
(27%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
110IU
(2%)
Vitamin C
6mg
(7%)
Calcium
27mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 488kcal | 24% |
| Carbohydrates | 13g | 4% |
| Protein | 40g | 80% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 104mg | 35% |
| Sodium | 1029mg | 43% |
| Potassium | 942mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 27mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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