Wonderful glorious steak in a savory gravy made with beef broth and shallots! You can make this with or without mushrooms depending on your taste. Serve with potatoes or pasta!
I love mushrooms! Mountain Man does not. But we can always agree on steak!! I tweaked this recipe so you can have it with or without mushrooms… or both! This recipe was adapted from Cooking Light steak tips and gravy recipe. It’s a fairly American traditional meal. In fact when I told my dad about it, he told me he used to make it in the Air Force all the time!
Typically I serve this over egg noodles but tonight I felt like serving it with mini baked potatoes. It goes great with any starch really.
- Tri Tip steak (2 lbs)
- 2 tbsp butter
- 2 shallot cloves finely chopped
- 4 garlic cloves finely chopped and divided
- 1 package of sliced mushrooms… or not
- 3 tablespoons of flour
- 3 cups of beef broth
- 3 fresh thyme sprigs
- salt and pepper
- A1 steak sauce
- Soy sauce – if you have access to Aloha Shoyu that’s ideal!! If you don’t know what Aloha Shoyu is…. go track it down at your local Winco or Asian market!
Marinade time: 1 hour
Cook time: 30 minutes
Cut steak into 1″ cubes.
Marinade with 2 cloves garlic, soy, and A1 for one hour or longer.
Make your broth mixture – In a large measuring cup or mixing bowl, whisk 2 cups of beef broth, a generous dash of A1, and 2 tbsp of soy sauce.
In a large saucepan, add steak and saute for 5 minutes to brown all sides.
Remove steak from pan and cover.
Add 2 tbsp of butter to the drippings in the sauce pan.
Add the other 2 garlic cloves and shallots. Saute for about 4 mins.
Stir in 3 tbsp of soy sauce.
Sprinkle flour over mixture and whisk until incorporated.
Gradually add broth mixture while whisking.
If you’re into mushrooms these next instructions should start to happen now. If not, skip the next instructions.
Place mushrooms in a medium sauce pan. Sauté with 1 tbsp butter, a dash of A1, and a little beef broth.
Once the mushrooms are done, pour the remaining saute liquid into the gravy.
Keep on low occasionally adding a little more broth to coat the mushrooms.
OK back to steak and gravy
Add pepper, salt, and thyme sprigs.
Bring to a simmer for about 2 minutes, or until it thickens. You want it to be soupy, not watery.
If you need to thicken further – mix 1 tbsp of flour, 1 cup of beef broth, 1 cup of water. Whisk and slowly add. Bring to a simmer for 2 mins. I usually end up doing this.
Remove thyme sprigs.
Add steak and continue simmering for an additional 2-5 minutes. Check after 2 minutes to see if the steak is just done. Trust me if it’s overcooked, it’s no bueno!
Turn heat off
Serve steak and gravy over egg noodles or with potatoes.
Top with mushrooms if your into that 🙂