How To Prepare Steak With Mushroom Gravy

How to make the perfect steak with mushroom gravy

Preheat the pan or skillet in a little oil until it's almost smoking.

For the greatest sear, pat steaks dry with a paper towel and season with salt and pepper shortly before putting them in the pan.

Keep all pan juices in the pan after you've finished preparing the steaks since they add flavor to the gravy.

Before adding beef broth or stock, toast the flour in heated butter to brown it.

Slowly pour in the broth while stirring constantly to ensure that it dissolves evenly throughout the liquid.

Allow the gravy to simmer for five minutes to thicken to perfection while the steaks rest.

You may either return the steaks to the pan and let the sauce soak in, or serve them with gravy on the side.

If you want your steaks to stay juicy, keep them on a platter until you're ready to serve them.

Tips of making the perfect steak at home

Instead of cooking one side until it's fully browned, cook the other side as well and turn the steak every minute. This will guarantee that all sides are evenly cooked and charred.

Rest the steak for at least as long as you cooked it to allow the fibers to relax, and the steak will be juicier and tender as a result. Place on a warm plate or wooden board to cool.

To avoid a smokey kitchen, turn on your exhaust fan or cook in a pan or skillet on a hot outdoor BBQ or grill.

Degrees of different cooked steaks

Rare steaks are those with a soft feel and a slight indent when squeezed.

Steaks that are medium-rare are tender and springy to touch.

Medium steaks are steaks that have a springy feel to them but quickly bounce back when touched

Well-done steaks are firm steaks that have been grilled to perfection

Ingredients

250 g boneless steaks, an inch thick

200g brown mushrooms, sliced into halves

2 tablespoons olive oil

1 large onion, sliced

2 large garlic cloves, minced

3 tablespoons unsalted butter

3 tablespoons plain flour

2 1/2 cups beef broth or stock

2 teaspoons Worcestershire sauce or soy sauce

Salt and pepper to taste

1/2 teaspoon black pepper

Procedure

Dry the steaks with a paper towel and season to taste with salt and pepper.

On high heat, heat a lightly greased skillet or pan until it begins to smoke.

Cook each steak for 3 minutes on each side until done to your preference, then set aside for 5 minutes while you make the gravy.

In the same skillet, heat the remaining oil, then add the onion and sauté until translucent, about 30 seconds. 

Add the garlic and cook for another 30 seconds, or until fragrant.

Cook the sliced mushrooms in the skillet for 3 minutes until golden brown and begin to soften

Reduce to medium-low heat and melt butter in the skillet. 

Add flour and cook while stirring for 1 minute, allowing the flour to brown slightly.

Slowly and steadily pour in the beef broth or stock, stirring constantly.

Allow to thicken for a few minutes, then stir in the Worcestershire sauce and season to taste with salt and pepper.

Serve the steaks with the onion mushroom gravy on the side or add them back into the gravy in the pan with the juices on the plate.

If preferred, garnish with chopped thyme, cilantro, or rosemary.

Conclusion

This dish of delicate, delicious golden brown beef steaks and mushrooms covered in a rich, thick gravy is best served with mashed potatoes and vegetable sides such as asparagus or broccoli.