Steak Mushrooms and Onions

This steak mushrooms and onions recipe makes a simple and satisfying meal. Thick sirloin steaks are pan-fried, then paired with a rich mushroom and onion gravy made from the flavorful pan juices.

Course Main Course

Cuisine American

Keyword beef recipes, comfort food, mushroom gravy

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 572kcal

Author Elizabeth Rodriguez

Ingredients

2 tablespoons Oil use your favorite oil with a high smoke point; we use Canola oil
2-2½ pounds Top Sirloin Steak fat trimmed (4 thick-cut pieces, ours were ¾-1 inch thick)
2 teaspoons Salt plus more for the gravy, if needed
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
¼ teaspoon Fresh Ground Black Pepper
16 ounces White Button Mushrooms cleaned and sliced (or substitute baby Bella mushrooms)
1 Medium Onion sliced into roughly ⅛ - ¼ inch pieces (we used a yellow onion)
3 tablespoons Butter
3 tablespoons All-Purpose Flour
3 cups Beef Broth
1 teaspoon Worcestershire Sauce
Chopped Fresh Parsley for garnish optional

Instructions

Prepare the steaks

Remove the steaks from the refrigerator about 20-30 minutes prior to cooking to bring them closer to room temperature.
Trim any thick fat from around the steak. Pat them dry with a paper towel, then season both sides with salt, garlic powder, onion powder, and black pepper.

Cook the steaks

Heat the oil in a large, deep skillet over medium-high heat. When the oil is hot, almost smoking, add the steaks. Arrange them so they are not overlapping. Cook for 4-5 minutes, or until seared.
Turn the steaks and cook for another 4-5 minutes until seared and browned on both sides. Continue cooking, turning occasionally, until they reach the desired doneness.
Remove the skillet from the heat and transfer the steaks to a plate. Loosely cover with foil to keep warm.

Make the mushroom gravy

Do not wash the skillet. Let it cool slightly, then place it back over medium heat and add the butter.
When the butter is melted and foamy, add the onions and mushrooms. Cook for 5 minutes, stirring occasionally, until the onions start to soften and gently scrape any bits off the bottom of the skillet.
When most of the liquid has evaporated, sprinkle the flour over the mushrooms. Stir well to combine and cook for 2-3 minutes, stirring constantly to remove the raw flour taste.
Slowly add the beef broth while stirring, and gently scrape up any bits from the bottom of the skillet. Continue stirring until the broth is fully incorporated and the sauce is smooth.
Add the Worcestershire sauce and stir.
Raise the heat to medium-high and bring the sauce to a simmer, then reduce the heat to medium-low. Cover the skillet and cook the gravy for 10 minutes.
Uncover and cook for an additional 5 minutes, stirring occasionally, until the gravy thickens. Adjust the heat as needed to maintain a simmer.
Taste the mushroom sauce and add more salt, if needed. As a reference, we added ¼ teaspoon.
Add the steaks back to the skillet and turn them to coat in the sauce. Lower the heat to low, cover, and let them sit in the gravy for 1-2 minutes until warmed through.
Serve with your side dish of choice and garnish with chopped parsley, if desired. Enjoy!

Notes

Things move quickly with this recipe, so it’s best to have all the ingredients prepped and ready to go before you start.
Don’t slice the mushrooms too thin, or they won’t hold up to the cooking and stirring.
The cooking time will depend on the thickness of the steak and your preferred doneness. Use an instant-read thermometer to ensure the steak is at the right temperature and to help gauge the cooking time.
If the gravy isn’t thickening, uncover the pan and let it simmer for a few minutes until it reaches the desired consistency. If your gravy is too thick, add more broth, a little at a time, while stirring, until the gravy reaches the desired consistency and heats through.

Nutrition