This dish went so fast we forgot to take an actual picture of it plated properly; but man, was it good!  This is my Pan-Seared Chopped Sirloin with Mushroom Gravy.  We all had to be rolled away from the table.  Check out the video of “how-to” on my youtube channel (Simply Chef Renée) Season 2 for the full episode and watch me make it come alive!  Give me feedback and let me know what you think.  See you next week with a new recipe.  “Eat in Color, It’s Good for You!”

Ingredients (for the steak)

2 eggs

¼ cup minced onion

¼ cup fresh parsley, chopped

1 Tbsp. Worcestershire sauce

½ tsp liquid smoke

2 cloves garlic, minced

½ cup crushed salt crackers

1½ pound ground sirloin

1 teaspoon kosher salt

1 teaspoon fresh black pepper

Ingredients (for the gravy)

2 tablespoon unsalted butter

8 ounces button or cremini mushroom, sliced

½ cup diced onion

2 tablespoon all-purpose flour

2 cups beef broth

¼ cup fresh parsley, plus extra for garnish

Method of Preparation

Preheat oven to 350º

For the steaks, combine eggs, minced onion, parsley, Worcestershire, garlic, and crackers.  Add sirloin, salt, and pepper; mix to combine.

Shape meat mixture into four 8 ounce patties.  Sear patties in a large pan over medium-high heat and cook until browned and desired doneness, about 6 minutes.  Flip patties and cook for about 6 more minutes (or transfer entire pan to oven and cook until desired doneness).  Remove from oven and transfer steaks to a plate and loosely tent with foil.

For the gravy, using the same hot pan melt the butter and add the mushrooms.  Sauté over medium-high heat until loose and browned and most of the moisture has been released from the mushrooms.  Allow most of the liquid to evaporate about 6 minutes.  Stir in the diced onion and flour; cook for 2 or 3 minutes.  Stir in the broth and cook until the gravy starts to thicken.  Remove from the heat.  If the gravy is too thick thin it with broth or water.  Serve Mushroom Gravy over steaks and garnish with fresh chopped parsley.


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