This recipe is a great solution to the sometimes overcooked beef and low quality ingredients like cream of mushroom soup. With the fresh ingredients in this recipe you’ll be wow’d instead of disappointed!
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Steak tips with Mushroom Onion Gravy
2014-01-18 11:05:56
This recipe is a great solution to the sometimes overcooked beef and low quality ingredients like cream of mushroom soup. With the fresh ingredients in this recipe you'll be wow'd instead of disappointed!
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Nutrition Facts
Serving Size
1793g
Servings
6
Amount Per Serving
Calories 1872
Calories from Fat 860
% Daily Value *
Total Fat 96g
148%
Saturated Fat 26g
131%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 54g
Cholesterol 544mg
181%
Sodium 4288mg
179%
Total Carbohydrates 54g
18%
Dietary Fiber 9g
37%
Sugars 20g
Protein 209g
Vitamin A
7%
Vitamin C
51%
Calcium
21%
Iron
100%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 1/2 pounds sirloin steak tips, trimmed of excess fat and cut into 1 1/2-inch chunks (see note)
- 1/4 ounce dried porcini mushrooms, rinsed well
- 1 3/4 cups low-sodium beef broth (see note)
- Table salt and ground black pepper
- 2 tablespoons vegetable oil
- 1 pound white mushrooms, stems trimmed, caps wiped clean and cut into 1/4-inch slices (see note)
- 1 large onion, halved and sliced thin (about 1 1/2 cups)
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1/2 teaspoon minced fresh thyme leaves
- 4 teaspoons unbleached all-purpose flour
- 1 tablespoon chopped fresh parsley leaves
What you do
- Combine soy sauce and sugar in medium bowl.
- Add beef, toss well, and marinate at least 30 minutes or up to 1 hour, tossing once.
- Meanwhile, cover porcini mushrooms with ¼ cup broth in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power 30 seconds.
- Let stand until mushrooms soften, about 5 minutes.
- Lift mushrooms from liquid with fork and mince (you should have about 1½ tablespoons).
- Strain liquid through fine-mesh strainer lined with paper towel into medium bowl.
- Set mushrooms and liquid aside.
- Sprinkle meat with 1/2 teaspoon pepper.
- Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking.
- Add meat and cook until well browned on all sides, 6 to 8 minutes.
- Transfer to large plate and set aside.
- Return skillet to medium-high heat and add remaining tablespoon oil, white mushrooms, minced porcinis, and ¼ teaspoon salt; cook, stirring frequently, until all liquid has evaporated and mushrooms start to brown, 7 to 9 minutes.
- Scrape pan to loosen fond.
- Add onion and ¼ teaspoon salt; continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, 6 to 8 minutes longer.
- Add garlic, thyme, and flour; cook, stirring constantly, until vegetables are coated with flour, about 1 minute.
- Stir in remaining 1½ 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, 3 to 5 minutes, turning beef over several times.
- Season with salt and pepper, sprinkle with parsley, and serve.
Tips & tricks
- Steak tips, also known as flap meat, are sold as whole steak, cubes, and strips. To ensure evenly sized chunks, we prefer to purchase whole steak tips and cut them ourselves. If you can only find cubes or strips, reduce the cooking time slightly to avoid overcooking any smaller or thinner pieces. Cremini mushrooms can be used in place of the white mushrooms. My preferred brand of beef broth is Pacific. Serve over rice or egg noodles.
Jessy + Melissa https://www.jessyandmelissa.com/