Sirloin Steak With Rich Mushroom Gravy Food

SIRLOIN STEAK WITH RICH MUSHROOM GRAVY

Steps:

• In a large skillet over medium-high heat, cook and stir flour for 4-5 minutes or until light tan in color. Immediately transfer to a small bowl; whisk in broth until smooth. Set aside., Sprinkle beef with salt and pepper. In the same skillet, cook beef in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute mushrooms until tender. Add the garlic, rosemary and salt; saute 1 minute longer. Stir in the sherry. Stir flour mixture; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in butter until melted. Serve with steak.

SIRLOIN STEAK WITH MUSHROOMS

Steps:

• Season steak with salt and pepper on both sides.
• Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
• Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE

Steps:

• Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
• Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
• Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.

SIRLOIN STEAK WITH MUSHROOM GRAVY

Steps:

• Cut sirloin into serving portions.
• Brown steak in the olive oil then remove from the pan.
• Add the flour and any additional oil to pan to make a roux, stir for a minute.
• Add water, onion soup, and bouillon stirring until combined.
• Add garlic and pepper to taste.
• Allow to simmer until slightly thickened.
• Add the mushrooms and sirloin.
• Cover the pan and place in a slow oven (275 degrees) for 3 to 4 hours.

SIRLOIN WITH MUSHROOM SAUCE

Steps:

• Rub steak with pepper and salt. In a large skillet, heat butter over medium heat; cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-7 minutes per side. Remove from pan; keep warm., Add mushrooms to pan; cook and stir over medium-high heat until lightly browned. Add garlic; cook and stir 1 minute. Add broth and wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by half. Slice steak; serve with mushroom sauce.

SALISBURY STEAK SURPRISE WITH GROUND MUSHROOM GRAVY

Steps:

• In a large bowl, combine sirloin, onion, tomato paste, salt, and pepper.
• Form mixture into 4 oval patties.
• Stuff a piece of blue cheese into center of each patty, sealing well.
• Over medium heat, melt the olive oil and butter in a large, heavy skillet.
• Dredge patties in flour, and brown on both sides.
• Pour beef broth over patties and cover.
• Cook for 20 to 25 minutes.
• Transfer patties from skillet to serving platter and keep warm.
• Put mushrooms in food processor fitted with a steel blade.
• Process until finely ground.
• Add mushrooms to skillet and simmer for 10 minutes, or until mixture is thickened.
• Serve gravy over cooked patties.