Here we are in the midst of a polar vortex and almost through the first month of the New Year. Though it is still quite a while away for many of us, I am anxiously awaiting warmer weather. Alas, we are left to bundle up as best we can to fend off the below-freezing temperatures and nourish our bodies to make it through to summer. Nothing screams “nourishment” more to me than a good steak. Here the beef is simply prepared so that the mushroom cream sauce can take center-stage. The sherry vinegar in the sauce provides the perfect amount of acidity to balance the fattiness of the steak, while the butter added right at the end lends a velvety texture and seductive sheen.
Ingredients:
- 1 lb. sirloin steak
- salt
- black pepper
- neutral oil
- 1 pint sliced baby portobello mushrooms
- 1 tsp. flour
- 1 cup milk
- 1 Tbsp. sherry vinegar
- 1 Tbsp. butter
Procedure:
- Season meat with salt and pepper on both sides. Heat stainless-steel skillet over high heat until very hot. Add a couple tablespoons of oil to the pan and sear steak. After 2-3 minutes, flip over and continue cooking until your desired temperature is reached. Reserve.
- In same pan, sauté mushrooms 5-10 minutes in reserved fat (add more oil as needed). Do not season at this stage so that the mushrooms can attain some color.
- Sprinkle mushrooms with flour and cook 1-2 minutes. Add milk and bring to simmer to thicken. Add vinegar and season with salt and pepper. Stir in cold butter at the end to add richness and sheen.
Autism United says
I tried your steak and mushroom gravy and just wanted to let you know I have since made your gravy to cover just about everything, it is wonderful. The entire family loves it and works even better than microwaved cheese on the vegetables to get the kids to eat. Thanks for a winning recipe.
The Hungry Hutch says
I’m so glad you and your family enjoy it!