Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Very Versatile Mushroom Gravy

Very Versatile Mushroom Gravy

Serves 2

This gravy is crazy good. I've made it using beef stock and chicken stock. I use what I have or what's open. I’ve even made this for steak using chicken broth. As for the steak, use what you like. This recipe is for hanger steak so if you are using another cut, the cook time may be different.

As for the mushrooms you can use what you like, I love the “fancy mushroom” package they have at Doris but this time I used mini portabella. You can use a combination of button, shitake, cremini or use all the same if that is what you like.

Here is what you will need:

1 hanger steak (14 to 16 ounces) at room temperature

4 small or 2 large shallots, sliced

2 cups of assorted mushrooms, sliced

½ cup Marsala wine (dry)

1 ½ cups low sodium beef broth

1 ½ TBS chopped fresh rosemary leaves

1 ½ TBS flour (all purpose)

3 TBS room temperature unsalted butter

olive oil

Kosher salt and fresh ground pepper

cooking spray
fresh chopped parsley for garnish

Here is what you need to do:

Preheat your oven to 400.  Blot your steaks dry with a paper towel then season on both sides with salt and pepper.Get a baking sheet and spray with the cooking spray.  

In a large skillet or cast iron pan, heat 2 TBS oil over medium-high heat. Add the steaks and brown on both sides, depending on how thick the steaks about 2 minutes per side.  Place the steaks on the baking sheet and put into the oven(center rack) for about 8 to 10 minutes. I like my steak medium rare. If you like it more done, leave in longer.

Using the same skillet you seared your steak in, turn down the heat a bit and add another TBS or 2 of oil. Add the shallots and mushrooms and cook until the mushrooms and shallots soften, once softened season with some salt and pepper.  Add the wine to the pan and deglaze the pan. (scrape up any brown bits on the bottom of the pan) Cook ,stirring, until the wine has reduced by half.  Add the rosemary into the pan and stir in the broth.

Sprinkle the flour into the pan and using a whisk, stir until smooth.

Let the gravy come to a boil then reduce to a simmer. Stir every now and then until about half of the liquid has reduced. Take the pan off the heat and add in the butter stirring until rich and smooth. Taste and season with salt and pepper .

When the steak is to your liking, take it out of the oven, place on a cutting board, cover with foil and let rest for 10 minutes.

Slice the steak across the grain and serve with the gravy. 

A good side dish could be mashed potatoes (I got them at the deli at Doris), rice pilaf, orzo pasta? You will have enough gravy to go around. Let’s Eat!!

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