Chopped Steak with Mushroom Gravy (Skirt or Flank)
This chopped steak with mushroom gravy is surprisingly easy to make. It starts with a flavorful cut of grass-fed steak that you’ll quickly sauté in a hot skillet before smothering the tender pieces with a homemade mushroom and onion gravy.
Ingredients
- 8 oz cremini mushrooms
- 1/2 medium yellow onion
- 2 tsp olive oil
- 2 cups beef gravy (see notes for the recipe)
- 1 lb grass-fed steak (skirt, flank, sirloin tip or cubed)
- 4 pinches coarse kosher salt
- 1/4 tsp fresh ground pepper
Instructions
- Cut half a medium yellow onion into small pieces.
- Gently rinse, then slice the mushrooms. Medium and large mushrooms should be cut in half then sliced.
- Heat a teaspoon of oil in a frying pan over medium heat. When the oil is warm, add the onions and cook until they have started to get soft.
- At this point, add the cut mushrooms to the pan and stir-fry them together with the onion. If the pan is dry, add a half teaspoon of oil.
- While the mushrooms and onions are cooking, gently warm 2 cups of beef gravy in a small pot. Add the cooked mushrooms and onions to the gravy and stir well to incorporate. Reduce the heat to very low while you prepare the steak.
- Slice the steak against the grain into 2-inch by half-inch pieces. How to cut steak against the grain.
- Heat a large frying pan or wok to medium high. Add a teaspoon of oil. When it’s hot, quickly add the pieces of chopped steak and stir briskly and frequently while they sauté.
- When the chopped steak is done cooking, pour the mushroom gravy over top in the frying pan and stir to combine. Let the steak and gravy simmer together for just a few minutes and it’s ready to serve.
Notes
Notes about prep and cook time:
- Prep time refers to slicing the onion and mushrooms and chopping the steak.
- Cook time: If you sauté the steak at the same time as the mushrooms and onions, you'll shave 10 minutes off the listed cook time.