Chopped Sirloin with Gravy

This dish went so fast we forgot to take an actual picture of it plated properly; but man, was it good!   Chopped Sirloin with Gravy who doesn’t love a good gravy?   We all had to be rolled away from the table.   Prepare the sirloin patties a day in advance and wrap in plastic wrap and keep in the refrigerator until the next day.  It’s a great thing to come home to.  Add a green vegetable or salad and perhaps a baked white or sweet potato and bam!  Dinner is ready.

Ingredients (for the steak)

2 eggs

¼ cup onion, minced

¼ cup fresh parsley, chopped

1 tablespoon Worcestershire sauce

½ teaspoon liquid smoke

2 cloves garlic, minced

¼ cup crushed salt crackers

1½ pound ground sirloin

1 teaspoon kosher salt

½ teaspoon fresh black pepper

½ teaspoon paprika

Pinch of crushed red pepper flakes

Ingredients (for the gravy)

2 tablespoon unsalted butter

8 ounces button or cremini mushroom, sliced

½ cup diced onion

2 tablespoons dry white wine

2 tablespoon all-purpose flour

2 cups beef broth

¼ cup fresh parsley, plus extra for garnish

Method of Preparation

Preheat an oven to 400º.

For the steaks, combine eggs, onion, parsley, Worcestershire, garlic, and crackers.  Add sirloin, salt, pepper, paprika and crushed red pepper flakes; mix to combine.  Shape meat into four 8 to10 ounce sirloin patties.  Set aside.

Heat a heavy-bottomed skillet on medium-high heat.   Add sirloin and sear on one side and cook for about 3 to 4 minutes.  Turn sirloin over and transfer the entire pan into the oven and cook until desired doneness about 4 or 5 minutes.  Remove from the oven and place on a warm serving plate.  Loosely tent with foil to rest and allow the residual heat to finish the cooking and redistribute all the juices.

For the gravy, using the same hot pan melt the butter until bubbling.  Add the onions and cook until translucent then add the mushrooms.  Sauté over medium-high heat until the mushrooms begin to    release their moisture.  Cover until the liquid has been released and then remove the lid and allow the moisture to evaporate.  Add the wine, for flavor, and allow it to evaporate as well.  Add the flour and mix allowing the flour to brown and absorb all the flavors of the mushrooms and onions.  Stir in the broth and cook until the gravy starts to thicken.  Remove from the heat.  If the gravy is too thick thin it with more broth or water.  Season with salt and pepper.  Serve gravy over sirloin and garnish with fresh chopped parsley.

Lisa Lucibello