Steaks With Mushroom Gravy
User Reviews
5
Steaks With Mushroom Gravy
Description
Steaks With Mushroom Gravy features seared ribeye or other preferred boneless steaks that are seasoned and cooked over high heat to develop a browned crust. After resting, the pan is used to build the gravy by cooking sliced onions until translucent, then adding garlic briefly. Brown mushrooms are then sautéed to soften and develop golden color.
A roux forms when butter and flour are cooked in the pan juices, providing a base for the gravy. Gradually adding beef broth creates a thickened sauce, which is flavored with Worcestershire sauce, salt, and pepper. The steaks can be returned to the pan to allow the gravy to meld with their juices or served separately to maintain their juiciness.
This dish combines the savory richness of pan-seared beef with the robust mushroom gravy, suitable for an elevated yet approachable main course. The gravy adds moisture and complementary earthy flavors, pairing well with the hearty meat.
Resting the steaks before serving helps retain juices, and choosing to serve gravy on the side preserves their texture if they won't be eaten immediately.
Ingredients
- 4 oz ribeye steak 1-inch thick, or scotch fillet, sirloin, rump, strip or porterhouse steaks, boneless
- 1 pinch salt to season
- 1 pinch black pepper to season
Gravy
- 2 tablespoons olive oil
- 1 onion yellow, white or brown, sliced
- 2 cloves garlic minced
- 7 ounces brown mushrooms sliced
- 3 tablespoons butter unsalted
- 3 tablespoons plain flour
- 2 ½ cups beef broth or stock
- 2 teaspoons Worcestershire sauce
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Pat steaks dry with paper towel. Season with salt and pepper to your taste.
- Heat a lightly oiled skillet or pan (or barbecue) on high heat until just beginning to smoke. Cook steaks for 3 minutes each side or until cooked to your liking. Rest for 5 minutes.
- Heat remaining oil in the skillet. Add onion and cook for 2-3 minutes until onions are translucent, then add the garlic and cook for a further 30 seconds, or until fragrant.
- Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning to soften.
- Reduce heat to medium and melt butter in the skillet. Add flour and cook while stirring for 1 minute, allowing the flour to brown slightly.
- Slowly and gradually add in the beef broth (or stock), while stirring. Allow to simmer for 4-5 minutes, or until thickened. Stir in the Worcestershire sauce and season with salt and pepper to taste.
- Add the steaks back into the gravy in the pan along with the juices on the plate OR serve steaks with the onion mushroom gravy on the side. Garnish with chopped thyme, parsley or rosemary if desired.
Notes
- To maximize flavor absorption, place steaks back into the gravy before serving to allow them to soak up the sauce.
- If the steaks will not be served immediately, keep them on a plate without the gravy to prevent drying out and preserve juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 623mg | 26% |
| Potassium | 385mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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