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Steak Tips with Mushroom-Onion Gravy

Source of Recipe

From "The Cook's Illustrated Meat Book" by America's Test Kitchen


Recipe Introduction

"Steak tips smothered in mushroom and onion gravy is a classic combination, appearing on menus at pubs and family-style restaurants across the country. But this dish is too often plagued by chewy, overcooked beef, bland gravy, and prefab ingredients like canned cream of mushroom soup. We wanted tender, meaty steak and full-flavored gravy, enriched by the essence of fresh mushrooms and onions—and we wanted to do it with as few pans as possible. If you can find only cubes or strips rather than whole steak tips, reduce the cooking time slightly to avoid overcooking any smaller or thinner pieces. Cremini mushrooms can be used in place of the white mushrooms. This dish can be served over rice or egg noodles."

List of Ingredients

â—¦ 1 tablespoon soy sauce
â—¦ 1 teaspoon sugar
â—¦ 1 ½ pounds sirloin steak tips, trimmed and cut into 1 ½-inch chunks
â—¦ 1 ¾ cups beef broth
â—¦ ¼ ounce dried porcini mushrooms, rinsed
â—¦ Salt and pepper
â—¦ 2 tablespoons vegetable oil
â—¦ 1 pound white mushrooms, trimmed and sliced ¼ inch thick
â—¦ 1 large onion, halved and sliced thin
â—¦ 4 teaspoons all-purpose flour
â—¦ 1 clove garlic, minced
â—¦ ½ teaspoon minced fresh thyme
â—¦ 1 tablespoon chopped fresh parsley


Recipe

Combine soy sauce and sugar in medium bowl. Add steak, toss well, and marinate for at least 30 minutes or up to 1 hour, tossing once more.

Meanwhile, microwave ¼ cup broth and porcini mushrooms in covered bowl until steaming, about 1 minute. Let stand until softened, about 5 minutes. Place fine-mesh strainer over bowl and line with coffee filter. Drain porcini mushrooms in strainer, then mince. Drain porcini mushrooms in strainer, then mince. Set aside porcini mushrooms and liquid.

Pat steaks dry with paper towels and sprinkle with ½ teaspoon pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Add steak and cook until well browned on all sides, 6 to 8 minutes. Transfer to large plate and set aside.

Add remaining 1 tablespoon oil to now-empty skillet and heat over medium-high heat. Add white mushrooms, minced porcini mushrooms, and ¼ teaspoon salt; cook, stirring frequently, until all liquid has evaporated and mushrooms start to brown, 7 to 9 minutes. Scrape bottom of pan with wooden spoon to loosen any browned bits. Add onion and ¼ teaspoon salt; cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, 6 to 8 minutes longer. Add flour, garlic, and thyme; cook, stirring constantly, until vegetables are coated with flour mixture, about 1 minute. Stir in remaining 1 ½ cups broth and porcini soaking liquid, scraping bottom of skillet with wooden spoon to loosen any browned bits, and bring to boil.

Nestle steak into mushroom-onion mixture and add any accumulated juices to skillet. Reduce heat to medium-low and simmer until steak registers 125 to 130 degrees, 3 to 5 minutes, turning steak over several times. Season with salt and pepper to taste, sprinkle with parsley, and serve.

Serves 4 to 6