Sirloin Steaks with Mushroom Gravy

Sirloin Steaks with Mushroom Gravy! Actually, I don't believe that I made this delicious comfort meal in less than 30 minutes. Juicy Sirloin steaks cooked in butter, garlic and rosemary and topped with homemade mushroom gravy! Isn't that SO delicious? For me, this is one of my favorite and most delicious dinner dishes.

Sirloin Steaks with Mushroom Gravy

I am a big fan of steak, and I like it to be tender and juicy; that's why I like to use Sirloin for this recipe. However, this is a personal preference; you may use your favourite cut of meat.

This classic dish can be on your table in less than 30 minutes. It is juicy and flavourful, while the creamy mushroom sauce adds up the flavour making this dish mouth-watering.

The mushroom gravy is extra saucy and can be served with mashed potatoes or rice. Personally, I prefer mashed potatoes 🙂

As a final thought, this easy recipe is perfect for a quick lunch or dinner; it is flavourful, goes well with many sides, and cooks up easily and quickly.

Ingredients

For The Sirloin Steak

• Sirloin Steaks: I used Sirloin, however, you can use any cut of beef based on your choice such beef tenderloin or Ribeye.
• Salt and black pepper: For seasoning.
• Fresh rosemary: Fresh rosemary sprigs add an aromatic flavour to the steak.
• Butter: You can use salted or unsalted butter.
• Garlic: I Use 4 cloves of garlic; you may use extra garlic based on your taste.
• Cooking oil: Use vegetable oil or olive oil, or canola oil.

For The Mushroom Gravy

• Mushrooms: I use fresh mushrooms, however, you can use canned mushrooms, fresh buttons or cremini mushrooms. Any type of mushrooms works perfectly.
• Onion: Use minced onions. You can use yellow, red or white onions.
• Garlic: I love the garlic flavor in my steak.
• All-purpose flour: Use all-purpose flour or gluten-free flour, which is used as a thickening agent for the gravy.
• Beef/chicken broth: This is the most important ingredient for the gravy. Make sure to use good quality broth as it gives all the flavour needed. You may use homemade broth, or you can use the store-bought broth that is available.
• Dijon mustard for added flavour.
• Butter for cooking the mushrooms until golden brown and adds extra

“See the recipe card for full information on ingredients and quantities.”

How To Make Sirloin Steaks with Mushroom Gravy?

Make the perfect steak

One: Pat your steak dry with kitchen towels, then season with salt and pepper on both sides of the steak.

Two: Heat the oil in a heavy skillet over medium heat, then put the steaks in a single layer and cook for 4-5 minutes on each side. Lower the heat and add the butter, garlic and rosemary to the skillet.

Three: Cook the steaks for 5 more minutes or until fully cooked.

How Can You Tell If A Steak Is Done?

According to the Minnesota Department of Health, If you like your steak rare, It will be done if the the internal temperature is 140°F (60°C); if you like it medium like me, the internal temperature must be 160°F (70°), and well done, 170°F (76°).

Make the Mushroom Gravy

Four: In a large skillet, heat the oil over medium-high heat, add the onion and sauté until softened, then add the garlic and butter, stir.

Five: Add the mushrooms and cook for 2-3 minutes or until becoming a bit brown.

Six: In a cup, mix Dijon mustard, flour, beef/chicken broth, Worcestershire sauce, salt and pepper. Now, pour the broth mixture over the mushrooms, stir until thickens.

Seven: Serve the mushrooms gravy over the stakes.

Tip: to clean the mushrooms, you can rinse your mushroom or use a damp paper towel to rub off the dirt gently. Make sure not to soak them in water.

Top Tips

• You can save time on prep if you use pre-cut mushrooms.
• Mushrooms release a lot of water while cooking, but they evaporate as you cook. That will give you a caramelized and brown mushroom.
• If you have refrigerated meat, make sure to take it out at least 30 minutes before cooking and pat dry the meat with a paper towel so you can achieve a crispy crust.
• Do not overcook the meat as it may become rubbery and difficult to eat.
• Once the cooking is done, the steak needs to rest, so it is juice when you slice it.

Variations & Substitutions

• If you want the gravy to be a little creamier, you can add some shredded cheese to the gravy for a richer flavour.
• This recipe also works for other types of meat, like lamb or turkey.
• You can substitute fresh rosemary with dried rosemary or fresh thyme leaves.
• You can also add water instead of beef/chicken broth, but the broth gives extra flavour and taste.

Serving Suggestions

The most classic way to serve steak with mushroom gravy is mashed potatoes or white rice making it a delicious meal. You may also serve it with:

• Spicy roasted cauliflower
• Garlic parmesan baked potatoes
• Mashed potato pancakes
• Rocket salad with parmesan
• Lemon garlic potato salad

Storage

To store: Transfer the steak and gravy to an airtight container, and you can store them for up to 4 days in a refrigerator.

Freezing: You can freeze them too. Place the meat and gravy in an airtight container for 1-2months. When you’re about to warm it, place it in the refrigerator overnight to thaw it.

To reheat: You can warm it up in the oven, microwave or a pan on medium heat.

More Steak Recipes

• Philly Cheesesteak Sandwich
• Rib Eye Steak In A Pan With Garlic Butter

More Mushroom Recipes

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Recipe Card