My son literally tried to lick the last of that gravy out of the slow cooker

 

 

 

 

 

 

 

 

 

 

Ingredient

Olive Oil 1 tablespoon

Sirloin Steak, cut into 1-inch pieces 1 1/4 pounds

Salt and Pepper To taste

For the Mushroom Gravy:

Ingredient Quantity

Butter 3 tablespoons

Cremini Mushrooms, sliced 8 ounces

Onion, chopped 1/2 cup

Garlic, minced 1 teaspoon

All-Purpose Flour 3 tablespoons

Beef Broth 1 1/2 cups

Worcestershire Sauce 1 tablespoon

Low-Sodium Soy Sauce 2 teaspoons

Chopped Fresh Parsley (optional, for garnish) 1 tablespoon

 

Instructions:

Prep the Beef:

Pat the sirloin steak pieces dry with paper towels. Season generously with salt and pepper on all sides.

Sear the Beef:

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the sirloin steak pieces in a single layer and sear for 2-3 minutes per side, until browned.

Tip: Don’t overcrowd the pan! Sear the beef in batches if necessary to ensure even browning.

Transfer the seared beef to a plate and set aside.

Make the Gravy:

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until tender and golden brown.

Add the chopped onion and minced garlic to the mushrooms. Cook for an additional 2-3 minutes until the onions are translucent and the garlic is fragrant.

Thicken the Gravy:

Push the mushrooms and onions to one side of the pan. Melt the remaining 1 tablespoon of butter in the empty space.

Whisk in the flour to form a roux (a paste made from fat and flour). Cook for 1 minute to get rid of the raw flour taste.

Simmer and Flavor the Gravy:

Gradually pour in the beef broth while stirring constantly to incorporate the roux. Bring to a simmer.

Stir in the Worcestershire sauce and soy sauce for extra flavor.

Reduce heat to medium-low and simmer the gravy for 5-7 minutes, or until it reaches your desired thickness. Stir occasionally to prevent sticking.

Combine and Serve:

Add the seared beef tips and any accumulated juices back into the skillet with the gravy. Simmer for an additional 2-3 minutes to allow the flavors to meld.

Remove from heat. Garnish with chopped fresh parsley (optional).

Serve hot over mashed potatoes, rice, or noodles. Enjoy