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Steaks With Mushroom Gravy Recipe

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4.1 from 8 reviews

This recipe features succulent boneless ribeye steaks cooked to perfection and served with a rich, savory mushroom gravy. The steaks are seared in a hot skillet to achieve a beautiful crust while remaining tender inside. A flavorful gravy made from sautéed onions, garlic, brown mushrooms, butter, flour, beef broth, and Worcestershire sauce complements the meat perfectly. Ideal for a hearty, satisfying meal in just 20 minutes, this dish is both simple to prepare and impressively delicious.

Ingredients

Steak

  • 4 8 oz boneless ribeye steaks (1-inch thick, or scotch fillet, sirloin, rump, strip, or porterhouse steaks)
  • 1 pinch salt (to season)
  • 1 pinch pepper (to season)
  • 2 tablespoons olive oil

Mushroom Gravy

  • 1 onion (yellow, white or brown, sliced)
  • 2 cloves garlic (minced)
  • 7 ounces brown mushrooms (sliced)
  • 3 tablespoons unsalted butter
  • 3 tablespoons plain flour
  • 2 1/2 cups beef broth (or stock)
  • 2 teaspoons Worcestershire sauce
  • 1 pinch salt (to taste)
  • 1 pinch pepper (to taste)

Instructions

  1. Season the Steaks: Pat the steaks dry thoroughly with paper towels to remove excess moisture. Season both sides evenly with salt and pepper according to your taste preferences.
  2. Cook the Steaks: Heat a lightly oiled skillet or pan on high heat until it just begins to smoke. Place the steaks in the pan and cook for 3 minutes on each side to reach your preferred level of doneness. Once cooked, remove the steaks and allow them to rest for 5 minutes to retain juices.
  3. Sauté Onions and Garlic: In the same skillet, add the remaining olive oil and heat it up. Add the sliced onions and cook for 2 to 3 minutes until they are translucent. Add the minced garlic and continue cooking for about 30 seconds until fragrant.
  4. Cook Mushrooms: Add the sliced brown mushrooms to the skillet, cooking for 3 minutes until they become golden and start to soften, enhancing their earthy flavor.
  5. Make the Roux: Reduce the heat to medium and melt the unsalted butter in the skillet. Stir in the plain flour and cook while stirring continuously for 1 minute to lightly brown the flour, which will thicken the gravy.
  6. Add Broth and Seasonings: Gradually pour in the beef broth while constantly stirring to avoid lumps. Let the mixture simmer for 4 to 5 minutes, allowing the gravy to thicken. Stir in Worcestershire sauce and adjust the seasoning with salt and pepper to taste.
  7. Combine and Serve: Either return the steaks to the pan along with any juices from the resting plate to warm through in the gravy or serve the steaks on plates accompanied by the mushroom gravy on the side. Optionally, garnish with freshly chopped thyme, parsley, or rosemary to add aroma and color.

Notes

  • Resting the steaks after cooking allows the juices to redistribute, ensuring a juicy, tender texture.
  • You can substitute ribeye with any preferred steak cut such as sirloin or strip steak.
  • For a gluten-free version, substitute plain flour with a gluten-free flour blend.
  • Use freshly sliced mushrooms for the best flavor and texture.
  • Garnish with fresh herbs like thyme, rosemary, or parsley to enhance aroma and presentation.

Find it online: https://lauracooks.com/steaks-with-mushroom-gravy-recipe/