Ingredients :
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 1 ½ pounds sirloin steak tips trimmed of excess fat and cut into 1 ½ inch chunks
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 pound white mushrooms stems trimmed, caps wiped clean and cut into 1/4-inch slices
- 1 large onion halved and sliced thin
- 1/2 teaspoon salt
- 2 cloves garlic minced
- ½ teaspoon thyme leaves fresh, minced
- 4 teaspoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon parsley leaves fresh, chopped
- Salt and freshly ground black pepper
- Buttered egg noodles for serving, optional
Directions :
- In a medium bowl, combine soy sauce and sugar. Add beef, toss well, and marinate between 30 minutes to 1 hour, stirring once. Drain well, pat dry with paper towels, and season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
- To soften the dried mushrooms:
- In a small microwave-safe bowl, cover porcini mushrooms with ¼ cup broth. Cover bowl with plastic wrap, cut several steam vents in plastic, and microwave for 30 seconds. Let stand until mushrooms soften, about 5 minutes.
- Transfer mushrooms to a cutting board and mince. Using a fine-mesh strainer lined with paper towel, or a coffee filter, strain liquid into a medium bowl. Set minced mushrooms and mushroom liquid aside.
- To cook the steak tips and gravy:
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat until smoking. Working in batches if necessary, add meat in a single layer and cook until well-browned on all sides, about 6 to 8 minutes. Transfer to a large plate and repeat with remaining beef if applicable.
- Return skillet to medium-high heat and add remaining tablespoon oil, white mushrooms, minced porcini mushrooms, and salt to taste (I like ¼ teaspoon). Cook, stirring frequently until all liquid has evaporated and mushrooms start to brown, about 7 to 9 minutes.
- Add onion and sprinkle with salt (I like ¼ teaspoon). Continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, about 6 to 8 minutes.
- Stir in garlic, thyme, and flour until vegetables are coated with flour, about 1 minute. Stir in remaining 1 ½ cups beef broth and porcini soaking liquid, scraping bottom of pan with wooden spoon to loosen browned bits and bring to boil.
- Nestle steak pieces into mushroom and onion mixture and add any accumulated juices to skillet. Reduce heat to medium-low and simmer until steak registers 130 degrees on instant-read thermometer, about 3 to 5 minutes.
- Season with salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper) and sprinkle with parsley. Serve with noodles if desired.
