- 1 TBS olive oil
- 1 ¼ pounds sirloin steak, cut into 1-inch cubes
- Fine sea salt and fresh ground black pepper to taste
- 3 TBS butter
- ½ pound sliced mushrooms
- 1 small onion, peeled and chopped (about ½ cup)
- 2 cloves garlic, peeled and minced
- 3 TBS plain flour
- 1 ½ cups beef broth
- 1 TBS Worcestershire Sauce
- 2 tsp soy sauce
- 1 TBS chopped parsley
- Heat the oil until it shimmers over high heat in a large deep skillet. Season the steak pieces and then sear on both sides until golden brown. (Do this in a single layer and don’t crowd the pan. Do in batches if necessary.) Remove to a bowl and keep warm.
- Melt the butter in the same skillet. Add the sliced mushrooms and onions. Season to taste and then sauté until tender and browned. Add the garlic and cook for a further 30 seconds. Add the flour to the pan and cook for a minute to cook out the flour taste.
- Slowly whisk in the beef broth, whisking continuously until smooth. Simmer and cook for 2 to 3 minutes, until thickened and the flour taste has cooked out. Whisk in the Worcestershire sauce and the soy sauce.
- Return the steak pieces to the pan, stirring to coat them with the gravy. Cook for a further 1 to 2 minutes until heated through. Taste and adjust seasoning as desired. If you think the gravy is a bit too thick, you can thin it a bit with some boiling water or additional stock. Sprinkle with the parsley and serve.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Calories: 350