Savory Beef and Gravy
1. Overview
Tender beef and soft onions are covered in a rich brown gravy that comes together in the same skillet. The gravy gets extra flavor from the browned bits left behind by the beef and works especially well with creamy mashed potatoes. It is a straightforward dinner that feels warm and filling without requiring complicated preparation.
Why You'll Love It
- ✓ Rich Onion Gravy: The onions cook until soft and lightly browned before becoming part of the savory gravy.
- ✓ Tender Beef: Thin beef slices cook quickly and pick up plenty of flavor from the skillet.
- ✓ Simple Skillet Dinner: The beef and gravy are prepared in one skillet, keeping the cooking process simple.
2. Ingredients
- 600 g Beef sirloin steak, thinly sliced against the grain
- 1 tbsp Olive oil
- 1 tbsp Unsalted butter
- 1 large Yellow onion, thinly sliced
- 2 cloves Garlic, minced
- 2 tbsp All-purpose flour
- 500 ml Beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp Salt
- ½ tsp Black pepper
- 900 g Potatoes, peeled and cubed
- 60 ml Milk
- 2 tbsp Unsalted butter
- 1 tbsp Fresh parsley, chopped
3. Instructions
10 StepsPlace the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–18 minutes until fork-tender.
While the potatoes cook, pat the beef dry and season with the salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the beef in a single layer and cook for 2–3 minutes per side until browned. Work in batches if needed. Transfer the beef to a plate.
Reduce the heat to medium. Add 1 tablespoon of butter and the sliced onion. Cook for 6–8 minutes, stirring occasionally, until the onion is soft and lightly browned.
Add the minced garlic and cook for 30 seconds. Sprinkle the flour over the onions and stir for 1 minute.
Slowly pour in the beef broth while stirring and scraping the browned bits from the bottom of the skillet. Stir in the Worcestershire sauce and Dijon mustard.
Bring the gravy to a gentle simmer and cook for 3–4 minutes until thick enough to coat the back of a spoon.
Return the browned beef and any juices from the plate to the skillet. Simmer gently for 2–3 minutes until the beef is heated through and coated in the gravy.
Drain the potatoes and return them to the warm pot. Add the milk and remaining 2 tablespoons of butter. Mash until smooth, adding a little more milk if needed.
Divide the mashed potatoes between four plates or bowls. Spoon the beef and onion gravy over the potatoes and finish with chopped parsley.
