Minute Steaks with Mushroom Gravy
By Kelly SongPublished on April 30, 2024
Time
Total Time: 55 minutes
Yield
Serves 4
Ingredients
Before You Begin
If you can’t find individual top-round steaks, you can cut them from a top-round roast or substitute bottom-round or eye-round steaks. You can measure and prep the gravy ingredients while the steaks are sitting in the solution in step 1.
Instructions
- Using meat pounder, pound steaks to even ⅛- to ¼-inch thickness between 2 sheets of plastic wrap. Whisk water, 1 teaspoon salt, and baking soda in medium bowl until salt and baking soda are dissolved. Add steaks and toss in water mixture until coated and no liquid pools at bottom of bowl, about 30 seconds. Let sit for 15 minutes.
- Pat steaks dry with paper towels (do not rinse steaks before drying). Spread ½ cup flour in shallow dish. Working with 1 steak at a time, dredge steaks in flour, shaking off any excess. Transfer steaks to platter and let rest for 5 minutes.
- Set wire rack in rimmed baking sheet. Heat 1 ½ tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add 2 steaks and cook until golden brown on both sides, about 1 minute per side. Transfer steaks to prepared rack and tent with aluminum foil. Repeat with remaining 1½ tablespoons oil and remaining 2 steaks.
- Melt butter in now-empty skillet over medium heat (no need to wipe skillet clean before adding butter). Stir in shallot and cook until fragrant, about 30 seconds. Add mushrooms and cook, stirring often, until softened, 2 to 3 minutes.
- Stir in remaining 1 tablespoon flour and cook for 1 minute. Stir in broth, Worcestershire, mustard, 1 teaspoon thyme, pepper, and remaining ½ teaspoon salt, scraping up any browned bits. Simmer, stirring often, until gravy is slightly thickened, about 3 minutes. Transfer steaks to serving plates and spoon gravy over steaks. Sprinkle with remaining 1 teaspoon thyme and serve.
Time
Total Time: 55 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
These thinly pounded steaks smothered in a rich, flavorful gravy are quick to come together. Minute-steak recipes originally used high-quality cuts of beef (most commonly sirloin) that were hand-pounded and flash-seared in a hot skillet. In some cases, the dish has evolved to include more affordable cuts of beef; here we prefer top round, bottom round, or eye round. We found that soaking the pounded steaks in a simple baking soda solution allowed these cuts of beef to remain succulent and tender after searing. We patted the soaked steaks dry and coated them in flour, which helped absorb excess liquid and promote additional browning while searing. True to their name, the steaks cooked through in 1 minute per side, developing a golden-brown exterior and tender interior. After setting the steaks aside to rest, we built a sauce directly in the same pan. Our savory beef and mushroom gravy recalls the classic preparation of minute steak, with the addition of shallot, Dijon mustard, Worcestershire, and fresh thyme for additional brightness and complexity.
Want more? Read the whole storyBefore You Begin
If you can’t find individual top-round steaks, you can cut them from a top-round roast or substitute bottom-round or eye-round steaks. You can measure and prep the gravy ingredients while the steaks are sitting in the solution in step 1.
Instructions
- Using meat pounder, pound steaks to even ⅛- to ¼-inch thickness between 2 sheets of plastic wrap. Whisk water, 1 teaspoon salt, and baking soda in medium bowl until salt and baking soda are dissolved. Add steaks and toss in water mixture until coated and no liquid pools at bottom of bowl, about 30 seconds. Let sit for 15 minutes.
- Pat steaks dry with paper towels (do not rinse steaks before drying). Spread ½ cup flour in shallow dish. Working with 1 steak at a time, dredge steaks in flour, shaking off any excess. Transfer steaks to platter and let rest for 5 minutes.
- Set wire rack in rimmed baking sheet. Heat 1 ½ tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add 2 steaks and cook until golden brown on both sides, about 1 minute per side. Transfer steaks to prepared rack and tent with aluminum foil. Repeat with remaining 1½ tablespoons oil and remaining 2 steaks.
- Melt butter in now-empty skillet over medium heat (no need to wipe skillet clean before adding butter). Stir in shallot and cook until fragrant, about 30 seconds. Add mushrooms and cook, stirring often, until softened, 2 to 3 minutes.
- Stir in remaining 1 tablespoon flour and cook for 1 minute. Stir in broth, Worcestershire, mustard, 1 teaspoon thyme, pepper, and remaining ½ teaspoon salt, scraping up any browned bits. Simmer, stirring often, until gravy is slightly thickened, about 3 minutes. Transfer steaks to serving plates and spoon gravy over steaks. Sprinkle with remaining 1 teaspoon thyme and serve.
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