Beef With Mushroom Gravy Sauce

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The last few weeks saw me mostly biting on Chicken. I planned to cut the pattern and  decided to whip up some beef dish that used my fave part, top sirloin.

Top sirloin should be the tender part as opposed to the bottom sirloin. And equally yummy was the gravy that went with the beef. I love, love, love homemade gravy. It’s got all the beefy goodness that makes gravies the most sought-after sauce next to ketchup.

Believe it or not, this dish is one of the easiest dishes to make. Easy, yeah, EASY as in E-A-S-Y!!!

Okay, the ingredients: 1/2 kilo top sirloin, 1 minced onion, 4 cloves of chopped garlic, salt and pepper.

For the gravy, you will need: 1/2 cup butter, 2 cups beef stock, 3 tbsps flour and 1 big can of sliced button mushrooms.

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Okay how to do it:

Saute onion and garlic. Add beef, season with salt and pepper to taste and cover with water. Add water as needed until meat is very tender. And I mean T-E-N-D-E-R!

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Okay, this is the deal with sirloin. It’s very tender if you stir fry it for a few minutes but it gets hard and rubbery when you let it fry and simmer a bit longer than a few minutes.

But hey…

If you let it cook some more, as in for another hour, it will soften again with doneness a guarantee. That I like as opposed to cooking it a bit rare. I like the beef staying on for quite sometime in the pan to make the sauce truly beefy!

Okay, once th beef is done, take out the meat leaving juices and oil still in the pan. Reduce oil when there’s too much to avoid curdling. Some remaining 1/4 cup of oil won’t hurt.

Using the same pan, mix in butter, 1 cup beef stock and flour. Mix flour well until sauce is free of lumps. Add more flour in case you want your sauce thicker.

Stir constantly until sauce is thick enough for you. Be sure to thoroughly scrape all beef residues stuck on the pan. The wealth of flavor is there!

Slowly pour in the remaining stock. Adjust consistency according to your preference by adding or minimizing pouring of beef stock.

Finally, throw back beef onto the pan. Mix in chopped mushrooms. Simmer for five more minutes. Serve hot.

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2 responses »

  1. I am just starting to discover my “inner kusinera.” I made this dish for my boys, ages 13 and 14, and now I am a rockstar Mom! Thanks Caren! I love your blog. You are a godsend to newbie cooks like me.

  2. Caren I will surely try your beef with mushroom gravy sauce!!! Ingredients and instruction plus the picture looks better 🙂 Its a cyber potluck must try!!! ;p Can I just sing-oh and I’m so excited and I just can’t hide it…

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