Step by step

Method

12 steps

1. 1

   Combine beef seasoning mix and measure out gravy ingredients before beginning.

2. 2

   Cut meat into 1-inch cubes, discard any large pieces of fat.

3. 3

   Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss again.

4. 4

   Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 30-45 seconds. Add a splash of more oil if needed. Transfer to a plate. Repeat with remaining beef. *Don't cook the beef all the way through. You want it to cook in the gravy to add more flavor.

5. 5

   Add ¼ cup wine and use a silicone spatula to “clean” (deglaze) the bottom of the pan, removing any brown remnants. The brown specks are called “fond” and will give the sauce lots of good flavor.

6. 6

   Let the wine gently bubble and reduce by half. Reduce heat to medium and add the butter and the onions. Cook until softened, about 5 minutes.

7. 7

   Add the garlic and cook for 1 minute.

8. 8

   Add all remaining gravy ingredients except the cornstarch mixture. Bring to a boil.

9. 9

   Combine the corn starch and cold water. Whisk into the sauce, a little at a time. Stir continuously. Continue until your desired consistency is obtained.

10. 10

    Reduce heat to medium-low and add the beef along with the juices from the plate. Cook with the lid partially covered for 10-15 minutes, until beef is cooked through. Remove from heat.

11. 11

    Optional: Swirl in 1 Tablespoon of COLD butter at the end, this is called “Monter au Beurre” and it adds a smooth, velvety finish to sauces and gravies.

12. 12

    Serve with mashed potatoes, egg noodles, or over rice!