You’ll know how much we love our ONE PAN, super fast recipes over here. I live for the ease of it all. Very little cleanup is my happy language.
Let’s talk about juicy steak, flavorful mushrooms dripping in this amazingly thick gravy. I literally am salivating just writing this post. I typically use sirloin steak tips I get from the market, but the following cut of meats also work perfectly: rib eye, tenderloin and New York strip steak. I season liberally with salt and pepper. For the mushrooms I either use baby bellas or white button. The more mushrooms the better.
The gravy also comes together so quickly by coating your mushrooms in the flour for 1 minute. Then introducing the flavorful beef broth, Worcestershire sauce and soy sauce. It truly is a beautiful combination. The garlic adds flavor as well as does the onion with its sweetness. Please always try to finish it off with some fresh parsley or chives. They really look great and complete the meal.
I love to serve these with a starch like Mashed Potatoes or french fries. The gravy goes everywhere and that’s when you enter paradise.
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Steak Bites in Mushroom Gravy
- Season your steak pieces with salt and pepper to taste.
- In a large deep skillet, heat your oil on high. Once hot, add in your steak, spread slightly apart (depending on the size of your pan, you may have to work in 2 batches). Cook the meat until browned on all sides. Remove from the pan, cover to keep warm and wipe down the pan.
- Next, melt the butter and add in the onion and mushrooms. Season with salt and pepper to taste. Cook until tender – 4 minutes. Stir in the garlic until fragrant – 30 seconds.
- Sprinkle everything in the pan with the flour and stir until all is coated, about 1 minute. Slowly add in broth, stirring constantly, until smooth. Once the sauce starts to boil, reduce the heat to low and allow to simmer for 2 minutes. Mix in the Worcestershire and soy sauce once the sauce has thickened.
- Introduce the steak back into the pan and coat everything. Cook for another few minutes for the meat to warm back up. Top with parsley and serve.