Skillet Steak Bites in Mushroom Gravy
I am obsessed with these tender steak bites simmering in a savory mushroom gravy. I cannot rave about this incredible entree enough. Serve it over mashed potatoes for a meal that will make you oh so happy!
Servings: 6 people
Ingredients
Steak Bites
- 2 tablespoons olive or avocado oil
- 2 pounds sirloin steak cut into 1-inch pieces
- 1 teaspoon salt
- ¾ teaspoon pepper
Mushroom Gravy
- 2 tablespoons oil or avocado oil can use butter or ghee
- 8 ounces sliced mushrooms I prefer sliced baby portabella mushrooms
- 1 tablespoon garlic minced
- 1 cup beef stock
- 2 tablespoons balsamic vinegar
- ½ teaspoon dried thyme
- ½ teaspoons dried rosemary
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon arrowroot flour or cornstarch
- 1 tablespoon cold water
Instructions
- Heat 2 tablespoons of oil in a large skillet (I use my 12") over medium-high heat. Once oil is hot, add steak bites. If your skillet is large enough you can fit it all but you may prefer to do two batches. It's totally up to you. Season with salt and pepper. Sear steak for 2 to 3 minutes per side or until you have some beautiful browning. Steak will cook very quickly so don't overdo it. Once finished, remove from pan and set aside on a plate.
- Rinse the mushrooms with water to remove any dirt or wipe with a damp paper towel. Pat dry with paper towels.
- Reduce heat to medium. Add remaining oil and sliced mushrooms. Sauté, flipping occasionally, until mushrooms are tender, about 4 to 5 minutes.
- Add the minced garlic. Sauté until garlic is golden, about one minute.
- Add beef stock, balsamic vinegar, thyme, rosemary, onion powder, and garlic powder. Stir to combine. Now add steak bites back to the skillet. Cover and simmer for about 4 to 5 minutes or until gravy is heated through and steak is cooked how you like it. (If you prefer less cooked steak bites don't incorporate them back into the pan until gravy is almost completely done. That way your steak just has a minute to warm up.) Taste and add more salt and pepper if desired.
- In a small container combine arrowroot flour or cornstarch and water. Shake. Set aside.If thickening your sauce with cornstarch, add the cornstarch slurry into the skillet now. Simmer for 1 to 2 minutes until steak is cooked through and sauce has thickened.If thickening your sauce with arrowroot flour, do not add the arrowroot flour slurry yet. First let the steak pieces cook another 1 to 2 minutes. Once they’re done turn the stovetop burner off. Pour the slurry into the skillet and stir. You’ll notice the sauce begins to thicken immediately.
- Ladle everything over mashed potatoes or rice.
Notes
Nutrition information does not include any mashed potatoes or rice you may choose to serve this over. It includes the steak and mushroom gravy.
Nutrition
Calories: 316kcal | Carbohydrates: 5g | Protein: 35g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 105mg | Sodium: 557mg | Potassium: 717mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg