Tasty Chopped Sirloin Mushroom Onion Gravy Recipes

CHOPPED STEAK AND MUSHROOM ONION GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef, egg, Worcestershire, shallots, garlic, parsley, ground mustard, bread crumbs, flour, and salt and pepper, to taste, in a large bowl. Shape the mixture into 6 equal-sized oval patties and set aside on a plate.
• Heat a large frying pan over medium heat and add the canola oil and butter. When the butter foams add the patties and brown, about 3 to 4 minutes per side. Transfer the patties to a 13 by 9-inch baking dish. Drain all of the fat from the pan but leave any browned bits.
• Return the pan to medium heat and melt the butter for the gravy. Add the mushrooms, onion, and thyme and season with salt and freshly ground black pepper, to taste. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 4 minutes. Sprinkle in the flour and mix until fully incorporated. Stir occasionally, until the flour is lightly toasted, about 3 minutes. Add the brandy and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in the stock and stir until smooth. Let the mixture come to a boil and cook until sauce is reduced and thickened, about 8 minutes.
• Taste and add salt and freshly ground black pepper, if needed. Lots of pepper is good in this dish! Pour the sauce over the patties in the baking dish and cover with aluminum foil. Bake until the meat is tender and slightly pink in the middle, about 20 minutes. Remove the dish from the oven and serve.

~ TASTY CHOPPED SIRLOIN - MUSHROOM ONION GRAVY ~

Steps:

• 1. In a bowl, mix beef ingredients. Make into 4 patties. Salt & pepper. In a large skillet, over medium heat - add oil. Once hot, add the beef patties. Fry on one side about 5 minutes, then turn and brown the other side, About 5 minutes. Remove from pan and set aside. Remove any excess fat from skillet - melt butter and add onions and mushrooms - salt & pepper - cook and stir until onions are tender and mushrooms have lost most of their moisture. Add the wine and stir until evaporates. Remove from skillet. In a bowl, mix the beef broth with the bouillon and kitchen bouquet. Warm in microwave for a minute or so. Set aside. In the same skillet, add the 1/4 cup butter and as it melts, scrape any tid bits that might be sticking to the pan from the mushrooms and onions. Add the flour, pepper and onion powder, stir and cook for 1 minute. Slowly whisk in the broth. Bring to a boil, then reduce to simmer and cook 1 minute. To the gravy add the mushrooms and onions and any juices that may have accumulated. Top with the steaks and cover. Simmer for 15 minutes or until steaks are completely cooked. Serve each steak, topped with onions, mushrooms and gravy. These go well with mashed potatoes.
• 2. Enjoy!

CHOPS WITH MUSHROOM GRAVY

Steps:

• In a large resealable plastic bag, combine the first four ingredients; set aside 3 tablespoons. Add pork chops to bag, one at a time, and toss to coat. , In a large skillet, brown chops in butter on both sides; transfer to a greased 13-in. x 9-in. baking dish. In the same pan, saute the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Pour over chops. , Cover and bake at 350° for 50-60 minutes or until the meat is tender. Serve with potatoes.

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.