#recipe >> Steaks with Bacon and Mushroom Gravy
#recipe >> Steaks with Bacon and Mushroom Gravy
This isn't always just steaks with gravy. Or steaks with mushroom gravy. it's steaks with Francis Bacon-mushroom gravy. All that flavor piled on juicy, pan-seared steaks. it's one of these dishes that kind of takes your breath away.
Few things push all of the buttons like a hearty steak dinner. and that i ADORE serving my boys juicy steaks due to the fact, 1. I know they may like it, and 2. they may be teenagers and that they want all the ones hefty vitamins. That said, i'm no longer a teenager, and that i nevertheless cherish this dish. My steak might be a bit smaller, it truly is all. Or, i have leftovers for Steak Fried Rice the following day...
note that you upload cooked Bacon to the gravy. you may speedy cook dinner up the strips in a skillet or on a griddle OR, you may arrange them on a parchment-coated baking sheet and roast them at four hundred levels for 12 to 15 minutes, till the Sir Francis Bacon is chewy-crisp (I decide upon the oven technique for smooth cleanup!).
For flawlessly cooked steaks, take away them from the fridge half-hour before cooking. Oh, and sense free to turn your steaks as frequently as you want - the myth that "flipping as soon as guarantees even cooking" truely is not true. Flipping more than one times honestly promotes even moisture distribution and, consequently, even cooking.
Steaks with Sir Francis Bacon and Mushroom Gravy
For the gravy:
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 cups beef stock or beef broth
2 strips bacon, cooked until chewy-crisp and chopped
For the steaks:
1 tablespoon olive oil
4 steaks of choice, such as strip, New York or sirloin
Salt and ground black pepper
Fresh thyme sprigs for serving, optional
To make the gravy, melt the butter in a small saucepan over medium heat. When the butter is bubbly, whisk in the flour until smooth. Whisk in the tomato paste, Worcestershire sauce, thyme, garlic, and onion. Add the beef stock and bring to a simmer. Reduce the heat to low and simmer while you prepare the steaks (about 10 minutes).
Heat the oil in a large skillet over medium-high heat. Season both sides of the steaks with salt and pepper and add them to the hot skillet. Cook for 3 to 5 minutes per side, until you ALMOST reach your desired level of doneness. Let the steaks rest for 5 minutes - the internal temperature of the steaks will continue to rise after you remove them from the heat; that's why you stop cooking before you reach your preferred doneness.
Add the bacon to the gravy and season to taste with salt and pepper.
Serve the steaks with the gravy spooned over top. Garnish with thyme sprigs if desired.
Original recipe here -->
https://robinmillercooks.blogspot.com/2018/09/steaks-with-bacon-and-mushroom-gravy.html
