steaks with mushroom gravy


steaks with mushroom gravy is simple and delicious with a quick and easy homemade gravy made from scratch!


The ultimate dinner! Ribeye is the steak of choice for this recipe, but you can also use New York strip (or Porterhouse), Sirloin or Rump.



 A good cut of beef, even though expensive, is the best steak to cook with and enjoy eating. They stay tender and juicy, and are not chewy like cheaper cuts more suitable for slow cooking.

This steak recipe is just as easy as my Garlic Butter Steak & Mushroom Cream Sauce.
steaks with mushroom gravy
Ingredients
  • 4 8 oz (225 gram) boneless ribeye steaks, 1-inch thick ((or scotch fillet, sirloin, rump, strip or porterhouse steaks))
  • Salt and pepper, (to season)
  • Gravy
  • 2 tablespoons olive oil
  • 1 onion (yellow, white or brown), (sliced)
  • 2 large garlic cloves, (minced)
  • 7 ounces (200 grams) brown mushrooms (sliced)
  • 3 tablespoons unsalted butter
  • 3 tablespoons plain flour
  • 2 1/2 cups beef broth (or stock)
  • 2 teaspoons Worcestershire sauce
  • Salt and pepper (to taste)

Instructions
  1. Pat steaks dry with paper towel. Season with salt and pepper to your taste.
  2. 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.
  3. 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.
  4. Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning to soften.
  5. 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.
  6. 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.
  7. 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.
  8. Garnish with chopped thyme, parsley or rosemary if desired.

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