Tasty Chopped Sirloin Mushroom Onion Gravy Recipes

Steps:

• In a large skillet over medium-high heat, cook and stir flour for 4-5 minutes or until light tan in color. Immediately transfer to a small bowl; whisk in broth until smooth. Set aside., Sprinkle beef with salt and pepper. In the same skillet, cook beef in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute mushrooms until tender. Add the garlic, rosemary and salt; saute 1 minute longer. Stir in the sherry. Stir flour mixture; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in butter until melted. Serve with steak.

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!

Steps:

• Heat oil in a pan and add cinnamon stick, cardamom, and cumin seeds. Let roast and, after a few seconds, add finely chopped onions and salt and saute until golden.
• Once the onions are golden and tender, add the masalas (spices) as follows: ginger-garlic paste, turmeric powder, cumin powder, garam masala, coriander powder, red chili powder, green chilies, and curry leaves.
• Mix all the ingredients well and then add chopped tomato, and a little bit of water (¼ cup) and cook until everything turns soft (5-6 minutes). You can also add ¼ cup (65 G) tomato paste in place of the 1 tomato to get a very smooth gravy.
• Once the oil starts to separate, add the cleaned and sliced mushrooms and mix them well with the masala mixture. Cook for 3-4 minutes. Then, add ¼ cup (or slightly more) required water and cook until the mushrooms are fully done. You should have a gravy-esque consistency: something that can be mixed with rice or accompanied by naan or roti or an equivalent flatbread.
• Finally, garnish with chopped coriander leaves and turn off the heat. If desired, add 1 tsp of ghee on the top to enhance the flavor.
• Serve with rice or naan. Enjoy!

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.

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.