“My son literally tried to lick the last of that gravy out of the slow cooker.”

Instructions:

1. Prep the Beef:

   • Pat the sirloin steak pieces dry with paper towels. Season generously with salt and pepper on all sides.

2. Sear the Beef:

   • Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the sirloin steak pieces in a single layer and sear for 2-3 minutes per side, until browned.
   • Tip: Don’t overcrowd the pan! Sear the beef in batches if necessary to ensure even browning.
   • Transfer the seared beef to a plate and set aside.

3. Make the Gravy:

   • In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until tender and golden brown.
   • Add the chopped onion and minced garlic to the mushrooms. Cook for an additional 2-3 minutes until the onions are translucent and the garlic is fragrant.

4. Thicken the Gravy:

   • Push the mushrooms and onions to one side of the pan. Melt the remaining 1 tablespoon of butter in the empty space.
   • Whisk in the flour to form a roux (a paste made from fat and flour). Cook for 1 minute to get rid of the raw flour taste.

5. Simmer and Flavor the Gravy:

   • Gradually pour in the beef broth while stirring constantly to incorporate the roux. Bring to a simmer.
   • Stir in the Worcestershire sauce and soy sauce for extra flavor.
   • Reduce heat to medium-low and simmer the gravy for 5-7 minutes, or until it reaches your desired thickness. Stir occasionally to prevent sticking.

6. Combine and Serve:

   • Add the seared beef tips and any accumulated juices back into the skillet with the gravy. Simmer for an additional 2-3 minutes to allow the flavors to meld.
   • Remove from heat. Garnish with chopped fresh parsley (optional).
   • Serve hot over mashed potatoes, rice, or noodles. Enjoy!