In my opinion, a good steak does not need anything on top, but sometimes I love a good gravy. This week I’d like to share a pretty basic, but flavorful, mushroom onion gravy recipe to serve with steaks.

Mushroom Onion Gravy

1 large white onion, sliced

2 tbsp. olive or canola oil

1 tsp. garlic, minced

8 oz. package sliced mushrooms

3 tbsp. buttter

1/4 cup cornstarch 

3 cups beef broth

2 tsp. Worcestershire sauce

1/2 tsp. black pepper

After cooking steaks in a skillet, saute onions in oil until translucent (just a few minutes). Next add minced garlic and mushrooms. Cook until mushrooms start to soften. Add butter and melt. Whisk cornstarch into beef broth until dissolved then gradually pour into the skillet, stirring constantly. Simmer about 5 minutes, or until thickened. Stir in Worcestershire sauce and pepper. Taste and add salt if needed. (I don’t usually add salt since the Worcestershire sauce adds a lot of salt and flavor.) Steaks can be added back to the pan or just serve gravy over steaks and mashed potatoes.

*FYI steak temps should be: Rare 125 degrees, Medium Rare 135 degrees, Medium 145 degrees, Medium Well 150 degrees, Well 160 degrees. 

**Remember to remove steaks 5 degrees before they have reached done because they will continue to cook even after removed from heat.