Steak Tips and Gravy
User Reviews
5
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Cook Time
35 mins
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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
Description
This recipe centers on sirloin steak tips marinated briefly in a soy sauce and sugar mixture, which enhances the beef’s tenderness and adds subtle sweetness. The meat is seasoned with salt and pepper and cooked in olive oil until browned on all sides. A combination of fresh sliced white mushrooms and rehydrated minced porcini mushrooms contributes complex umami flavors and a pleasing texture contrast.
The gravy builds with sliced onions, garlic, and fresh thyme, thickened with flour and beef broth. The robust mushroom gravy envelops the steak tips, creating a rich and full-bodied sauce. Cooking the beef in batches ensures proper browning and flavor development. The dish is often served alongside buttered egg noodles, balancing the hearty gravy and tender steak pieces.
Choosing sirloin steak tips provides tender, quick-cooking meat. Dried porcini mushrooms add savory notes that complement fresh mushrooms. Leftovers can be refrigerated up to four days. This mixture of fresh and dried mushrooms paired with flavorful beef broth makes this gravy an excellent base for a satisfying meal.
Ingredients
For the beef:
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 1 1/2 pounds sirloin steak trimmed of excess fat and cut into 1 1/2 inch chunks (see note 1, tips
- salt freshly ground
- black pepper freshly ground
For the mushrooms:
- 1/4 ounce dried porcini mushroom 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 fresh, minced, leaves
- 4 teaspoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon parsley fresh, chopped, leaves
- salt freshly ground
- black pepper freshly ground
- egg noodles for serving, optional, buttered
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
- Use sirloin steak tips or tender cuts for quick cooking; avoid tougher cuts like chuck unless planning longer cooking.
- Dried porcini mushrooms add deep umami; shiitakes can be substituted if unavailable.
- Fresh white mushrooms like button or cremini are recommended; portobello can alter sauce color and flavor.
- Store leftovers covered in refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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