Steak Tips with Mushroom-Onion Gravy

Ingredients
1 tablespoon soy sauce
1 teaspoon sugar
1 ¹⁄₂ pounds sirloin steak tips, trimmed of excess fat and cut into 1 ¹⁄₂-inch chunks
³⁄₄ ounces dried porcini mushrooms, rinsed well
1 ³⁄₄ cups beef broth
Salt and ground black pepper
2 tablespoons olive oil
1 pound white mushrooms, sliced
1 large onion, halved and sliced thin
1 clove garlic, minced or pressed
¹⁄₂ teaspoon fresh thyme, minced
4 teaspoons all purpose flour
1 tablespoon fresh parsley, chopped

Instructions
1. Combine soy sauce and sugar in medium bowl. Add beef, toss well, and marinate at least 30 minutes or up to 1 hour, tossing once.

2. Meanwhile, cover porcini mushrooms with ¹⁄₄ cup broth in small microwave-safe container; cover with lid, and microwave 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and mince. Strain liquid through fine-mesh strainer lined with paper towel into medium bowl and reserve.

3. Sprinkle meat with ¹⁄₂ teaspoon pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Add meat and cook until well browned on all sides, 6 to 8 minutes. Transfer to large plate.

4. Return skillet to medium-high heat and add remaining tablespoon oil, white mushrooms, minced porcinis, and ¹⁄₄ teaspoon salt; cook, stirring frequently, until all liquid has evaporated and mushrooms start to brown, 7 to 9 minutes. Scrape pan to loosen any fond.  Add onion and ¹⁄₄ teaspoon salt; continue to cook, stirring frequently, until onion begins to brown, 6 to 8 minutes longer. Add garlic, thyme, and flour; cook, stirring constantly, until vegetables are coated with flour, about 1 minute. Stir in remaining 1 ¹⁄₂ cups beef broth and porcini soaking liquid, scraping bottom of pan with wooden spoon to loosen browned bits, and bring to boil.

5. Place steak pieces into mushroom and onion mixture and add any accumulated juices to skillet. Reduce heat to medium-low and simmer until steak registers 130*F on instant-read thermometer, 3 to 5 minutes, turning beef over occasionally. Season with salt and pepper, sprinkle with parsley, and serve. 

Comments
This recipe is from the 2009 Cook’s Illustrated Annual and it seemed like a good way to use up some of the sirloin tip that was hanging out in my freezer.  The dish reminded us all of stroganoff in some ways and we like that the chunks of meat were still a bit pink in the middle.  The recipe develops quite a few layers of flavor and all the layers came together deliciously.  I served it with egg noodles but rice would work well too.

Cook’s Illustrated 2009