Steaks with Mushroom Gravy
Learn to cook delicious and tender steaks and mushroom gravy. The steaks are served with mushroom gravy and the classic mashed potatoes making this dish wholesome.
For the Steak
Steaks of your choice
ground black Pepper
For the Mushroom Gravy
all purpose flour
ground black Pepper
Cooking the steaks
Season the steaks with salt and pepper on both sides.
Heat the oil in a heavy skillet over medium heat, then cook the skeets for 4-5 minutes on each side. Lower the heat and add the butter, garlic and rosemary to the skillet.
Cook the steaks for 5 more minutes or until fully cooked.
Making the Mushroom Gravy:
In a skillet, heat the oil over medium heat, add the onion and saute until softened, then add the garlic and butter, stir.
Add the mushrooms and cook for 2-3 minutes.
In a cup, mix Dijon mustard, flour, beef/chicken broth, Worcestershire sauce, salt and pepper. Now, pour the mixture over the mushrooms, stir until thickens.
Serve the mushrooms gravy over the stakes.
You can save time on prep if you use pre-cut mushrooms.
You can make this dish spicier by adding some extra red pepper flakes while cooking.
Mushrooms release a lot of water while cooking, but they evaporate as you cook. That will give you a caramelized and brown mushroom.
Make sure the pan is hot before you add the meat else they may stick to the pan.
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.
You can substitute fresh rosemary with dried rosemary.
Do not overcook the meat as it may become rubbery and difficult to eat. Also, do not overcrowd the pan or skillet.
You can also add water instead of beef/chicken broth but the broth gives extra flavour and taste.
You can substitute beef/chicken broth with vegetable broth.
Steaks and Gravy, Steaks with Mushroom Gravy
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