Mushroom Steak Saucegravy Recipes

STEAKS WITH MUSHROOM GRAVY

Steps:

• Heat 12-inch skillet over medium-high heat. Sprinkle both sides of steaks with pepper and salt. Add to skillet; cook 6 to 8 minutes, turning once, or until of desired doneness. Remove steaks from skillet; cover to keep warm.
• Coat skillet with cooking spray. Add shallots and mushrooms; cook 5 minutes. Pour gravy mix into small bowl. Gradually add water, stirring with wire whisk until blended. Add gravy to skillet, scraping pan to loosen brown particles. Cook 1 minute. Spoon gravy over steaks.

STEAKS WITH MUSHROOM GRAVY

Steps:

• Pat steaks dry with paper towel. Season with salt and pepper to your taste.
• Heat a lightly oiled skillet or pan (or barbecue) on high heat until just beginning to smoke. Cook steaks for 3 minutes each side or until cooked to your liking. Rest for 5 minutes.
• Heat remaining oil in the skillet. Add onion and cook for 2-3 minutes until onions are translucent, then add the garlic and cook for a further 30 seconds, or until fragrant.
• Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning to soften.
• Reduce heat to medium and melt butter in the skillet. Add flour and cook while stirring for 1 minute, allowing the flour to brown slightly.
• Slowly and gradually add in the beef broth (or stock), while stirring. Allow to simmer for 4-5 minutes, or until thickened. Stir in the Worcestershire sauce and season with salt and pepper to taste.
• Add the steaks back into the gravy in the pan along with the juices on the plate OR serve steaks with the onion mushroom gravy on the side. Garnish with chopped thyme, parsley or rosemary if desired.

CHEF JOHN'S MUSHROOM GRAVY

Steps:

• Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
• Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.

MUSHROOM GRAVY

Steps:

• Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.

MUSHROOM GRAVY

Steps:

• Gather the ingredients.
• Melt the butter in a large saucepan over medium-high heat.
• When the butter starts to sizzle, add the mushrooms and cook, stirring for 10 minutes, or until the mushroom juices have evaporated and they begin to brown.
• Stir in the flour, reduce the heat to medium, and cook for another 5 minutes.
• Whisk in 1 cup of the cold broth.
• Once incorporated, pour in the rest of the broth and add the thyme.
• Bring back to a simmer, reduce the heat to low, and simmer gently for 30 minutes, stirring occasionally.
• Season with salt and fresh ground black pepper to taste.

MUSHROOM SAUCE FOR STEAK

Steps:

• Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
• Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.

MUSHROOM STEAK SAUCE/GRAVY

Steps:

• 1. Add oil and butter to a skillet (I prefer nonstick;) place over medium/medium high heat.
• 2. When butter has melted, add mushrooms; sautee 2-3 minutes, then add shallots, salt and pepper; sautee 3-4 minutes, then add garlic; sautee an additional 1-2 minutes.
• 3. Temporarily remove from heat.
• 4. In a bowl or large measuring cup, whisk together one tablespoon flour and one tablespoon cornstarch.
• 5. Pour about 1/4 of the beef broth into flour mixture; whisk until thoroughly combined and no lumps remain; add remaining broth, whisking well.
• 6. Return mushrooms to medium/medium high heat; add broth mixture, stirring constantly, cook until thickened, about 3 minutes.
• 7. Lower heat; stir in 1 teaspoon soy sauce, 1 teaspoon worcestershire sauce and 2 or 3 pinches smoky truffle seasoning (or other similar seasoning.)
• 8. Remove from heat, cover and keep warm until ready to serve.