Ingredients:

  • 8 lbs (800 g) Beef (Sirloin, Chuck Shoulder, or Skirt), trimmed and cut into 1-inch cubes
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Oil (High smoke point, e.g., Canola, Grapeseed)
  • 3 Tbsp Unsalted Butter
  • 1 large Yellow Onion, finely sliced
  • 8 oz (225 g) Cremini Mushrooms, sliced thickly
  • 3 cloves Garlic, minced
  • 3 Tbsp All-Purpose Flour
  • 4 cups Beef Stock (low sodium, high quality), warmed slightly
  • 2 Tbsp Worcestershire Sauce
  • 1 tsp Soy Sauce (Optional)
  • 1/2 tsp Dried Thyme
  • 1 Bay Leaf

Instructions:

  1. Prep the Steak: Pat the beef cubes thoroughly dry. Season aggressively with salt and pepper just before cooking.
  2. Heat the Pan: Place a heavy-bottomed skillet or pot over high heat. Add the oil and wait until it shimmers and just begins to smoke.
  3. Sear the Beef (Batch Cook): Working in small batches (do not crowd the pan!), sear the steak for 2–3 minutes per side until deeply browned. Focus on colour, not cooking through.
  4. Reserve: Remove the seared steak cubes and set aside in a bowl. Do not wipe the pan; the browned bits (the fond) are our flavour foundation.
  5. Soften Aromatics: Reduce heat to medium. Add the butter to the skillet. Once melted, add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are soft and translucent (about 5–7 minutes).
  6. Caramelise Mushrooms: Increase heat slightly and add the mushrooms. Cook until they release their moisture, the liquid evaporates, and the mushrooms start to brown beautifully (another 5–7 minutes).
  7. Sauté Garlic: Add the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  8. Form the Roux: Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes to cook off the raw flour taste.
  9. Deglaze and Whisk: Slowly pour the warmed beef stock into the pan while vigorously whisking to prevent lumps. Scrape up any browned bits from the bottom of the pan.
  10. Add Depth: Stir in the Worcestershire sauce, soy sauce (if using), and the bay leaf. Bring the mixture to a gentle simmer.
  11. Thicken: Allow the gravy to simmer for 5–10 minutes, stirring occasionally, until it coats the back of a spoon. Taste and adjust seasoning.
  12. Return Steak: Reduce the heat to low. Return the seared steak cubes (and any accumulated juices) to the gravy.
  13. Finish Cook: Cover the skillet and let the mixture gently simmer for 5–10 minutes, just until the steak pieces are heated through and the gravy has melded. Do not overcook.
  14. Serve: Remove the bay leaf. Serve immediately while piping hot, preferably over mashed potatoes.