Savory Pan Fried Steak with Creamy Mushroom Sauce

Pan Fried Steak with Sauce

Description:
This delightful Pan Fried Steak with Sauce is a family favorite that brings to mind the comforting flavors of roast beef and gravy. This recipe is wonderfully versatile, allowing you to customize it with your favorite ingredients; consider adding mushrooms and a splash of sherry or dry red wine. Alternatively, you can substitute boneless rib steak or beef tenderloin for the sirloin, enhancing the dish to your liking.

Recipe Details

Attribute	Details
Cook Time	20 minutes
Prep Time	10 minutes
Total Time	30 minutes
Servings	4
Recipe Category	Steak
Keywords	Meat, < 30 Mins

Nutritional Information

Nutrient	Amount
Calories	483.1
Fat Content	31.5 g
Saturated Fat	13.4 g
Cholesterol	127.2 mg
Sodium	488.1 mg
Carbohydrates	11.7 g
Fiber	1.4 g
Sugar	2.7 g
Protein	37.6 g

Ingredients

Ingredient	Quantity
Sea salt	1/4 teaspoon
Fresh ground black pepper	1/4 teaspoon
Butter	1 tablespoon
Garlic	1 clove, minced
Sweet onion	1, chopped
Brown button mushrooms	1/2 cup, sliced
Thyme	1 teaspoon
Flour	2 tablespoons
Milk	1 cup
Parsley	1 tablespoon, chopped

Instructions

Season the Steak: Begin by generously rubbing sea salt and fresh ground black pepper on both sides of the steak, ensuring an even distribution of flavor.
Related Articles
Brown the Steak: In a large skillet, melt the butter over medium-high heat, allowing it to foam. Once hot, add the steak and brown it thoroughly on both sides, cooking for about 2-3 minutes per side. It’s important not to rush this step, as achieving a good sear enhances the overall flavor of the dish. Once browned, remove the steak from the pan and set it aside to rest.
Sauté the Vegetables: Reduce the heat to medium-high. In the same skillet, add the remaining butter, minced garlic, chopped onion, sliced mushrooms, and thyme. Stir continuously for about 10 minutes, or until the mushrooms are golden brown and tender.
Create the Sauce Base: Sprinkle in the flour, stirring well to combine, and cook for an additional minute to eliminate the raw flour taste.
Add Liquids: Gradually add the beef stock, milk, and horseradish to the pan, stirring constantly to create a smooth sauce. Bring the mixture to a gentle simmer.
Thicken the Sauce: Allow the sauce to simmer for about 5 minutes, stirring occasionally, until it reaches your desired thickness.
Combine Steak and Sauce: Return the browned steak to the skillet along with any juices that have accumulated. Simmer together for another 5 minutes, allowing the steak to absorb some of the sauce flavors.
Final Touches: After simmering, let the steak rest for 5 minutes before slicing it thinly across the grain. Meanwhile, taste the sauce and season it with additional salt and pepper to your preference.
Serve: Arrange the sliced steak on plates, drizzling it generously with the rich sauce. Finish with a sprinkle of fresh parsley for a pop of color and flavor.