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This Beef with Sherry Onion Gravy is the kind of comforting dinner that feels special enough for company but is easy enough for a weeknight. Perfect served over egg noodles!
Know Before You Scroll
What You’ll Need
Flank steak, onions, garlic, sun-dried tomato paste, dry sherry, beef stock, Dijon, Worcestershire, thyme, parsley, and egg noodles.
Flavor Profile
Rich and savory with tender beef, sweet golden onions, a slightly nutty sherry gravy, Dijon, thyme, and plenty of beefy flavor.
Difficulty Level
Easy to moderate. Nothing is complicated, but you’ll want to pay attention to the steak temperature.
Equipment Needed
Large 12-inch skillet, tongs, cutting board, sharp knife, and an instant-read thermometer.
Top Tip
Don’t keep cooking the steak once it goes back into the gravy. It only needs enough time to warm through.
Time-Saving Tips
Insert here
Ingredient Swaps
Dry vermouth or dry white wine can replace the sherry. If you can’t find sun-dried tomato paste, regular tomato paste will work, although the flavor won’t have quite the same sweetness.
Some nights I want something that tastes like it’s been bubbling away for hours, but I have no interest in spending hours making it. This is one of those dinners.
The gravy is the best part. I cook onions until they’re soft and golden, then build the sauce right in the same pan I used for the steak. Sherry, beef stock, Dijon, Worcestershire, and a little sun-dried tomato paste give it surprising depth without a long simmer.
Instead of simmering the beef in the gravy until it’s well done, I sear a flank steak to medium-rare, let it rest, slice it thinly, and add it back in at the end. You get a rich, proper beef gravy and tender steak.
Pile it over egg noodles and dinner is done.
In The Test Kitchen
This recipe was inspired by the idea of taking the rich onion-and-beef flavors of a long-cooked dish and finding a much quicker way to get there.
I started by changing the onions. Four onions and a long caramelization felt like too much work—and frankly, too much onion. Two onions give the gravy plenty of sweetness and body, and cooking them until they’re golden rather than fully caramelized gets the job done in about 7–10 minutes.
I added sun-dried tomato paste for another layer of sweetness and savory depth, then used dry sherry instead of beer. Once the sherry cooks down enough that you can no longer smell that sharp alcohol sting, it leaves behind this slightly nutty, rounded flavor that’s fantastic with beef.
The other important decision was keeping the flank steak whole while it cooks. It gets a much better sear that way, and I can pull it at medium-rare instead of hoping a pan full of little beef strips doesn’t overcook.
Ingredient Notes
Flank Steak
Best Choice
Look for a fairly evenly thick flank steak so it cooks as consistently as possible.
Where to Find It: Usually sold in the beef section alongside skirt steak and other grilling cuts.
Substitutions
Skirt steak is the closest alternative. Sirloin steak can also work.
Dry Sherry
Best Choice
Use a dry drinking sherry rather than cooking sherry, which can be overly salty.
Where to Find It: Look in the wine section rather than with cooking wines.
Substitutions
Dry vermouth or dry white wine can be substituted in equal amounts.
Sun-Dried Tomato Paste
Best Choice
I like the concentrated paste sold in tubes because you can use exactly what you need and refrigerate the rest.
Substitutions
Regular tomato paste works if that’s what you have.
Where to Find
Depending on the store, you’ll usually find it near canned tomatoes, pasta sauces, or Italian ingredients.
Beef Stock
Best Choice
Use a good-quality beef stock you like the taste of on its own. The gravy reduces slightly, so an overly salty stock can become too salty.
Substitutions
Beef broth can be used, but you may need to adjust the seasoning at the end.
Where to Find
Insert here
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step-by-Step
1
Get a Good Sear on the Steak
Pat the flank steak thoroughly dry and season it well with salt and pepper. Sear it in a very hot skillet until deeply browned on both sides and about 125–130°F in the center. Transfer it to a board to rest.
2
Cook the Onions
Add a little more oil to the same skillet if it looks dry. Cook the sliced onions over medium heat for 7–10 minutes. You’re not waiting for fully caramelized onions here. You just want them soft with plenty of golden color.
3
Start the Gravy
Add the garlic and cook briefly until you can smell it. Stir in the flour and sun-dried tomato paste and cook for about a minute.
4
Finish The Sauce
Pour in the sherry and scrape up everything stuck to the bottom of the skillet—that’s flavor you don’t want to leave behind. Let the sherry bubble until the sharp alcohol smell no longer stings your nose.
Gradually add the beef stock, then stir in the Worcestershire sauce, Dijon, and thyme. Simmer until you’ve got a smooth gravy that coats the back of a spoon.
5
Bring Everything Together
Slice the rested steak thinly against the grain and add it to the gravy, along with all the juice from the cutting board. Warm it through gently, add the parsley and optional butter, then taste for seasoning and add more salt as needed.
6
Serve & Enjoy
Spoon the tender flank steak and rich sherry onion gravy over cooked egg noodles or mashed potatoes. Sprinkle with fresh parsley and serve immediately while hot, making sure every serving gets plenty of that delicious gravy.
Perfect Pairings
Recipe
Beef with Sherry Onion Gravy
Ingredients
For the Beef and Gravy
- 1½ lb flank steak
- Sea salt and freshly ground black pepper
- 1 tablespoon neutral high-heat oil (plus more as needed)
- 2 large yellow onions (halved and thinly sliced)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 tablespoon sun-dried tomato paste
- ½ cup dry sherry (dry vermouth, or dry white wine)
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 tablespoon butter (optional)
- 2 tablespoons chopped fresh parsley
For Serving
- 12 oz egg noodles (cooked according to package instructions)
Instructions
For the Beef and Gravy
- Prepare the steak. Pat the flank steak thoroughly dry with paper towels. Season both sides well with sea salt and freshly ground black pepper.
- Sear the steak. Heat 1 tablespoon neutral oil in a large 12-inch skillet over high heat. Once the pan is hot, add the steak and leave it undisturbed until a deep brown crust forms. Turn and sear the second side. Cook until the center reaches about 125–130°F for medium-rare.
- Rest the beef. Transfer the steak to a cutting board and let it rest while you make the gravy. Don’t discard any juices that collect on the board.
- Brown the onions. Reduce the heat to medium and add more oil to the skillet as needed. Add the onions and cook for 7–10 minutes, stirring occasionally, until softened and nicely golden.
- Build the gravy. Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the flour and sun-dried tomato paste and cook for about 1 minute.
- Add the sherry. Pour in the sherry, scraping the bottom of the pan to release all the browned bits. Let it bubble until the sharp alcohol smell no longer stings your nose.
- Finish the gravy. Gradually stir in the beef stock, then add the Worcestershire sauce, Dijon mustard, and thyme. Bring to a gentle simmer and cook until the gravy is smooth and thick enough to coat the back of a spoon.
- Slice the steak. Cut the rested flank steak thinly against the grain. Add the steak and all its resting juices to the gravy. Toss gently and heat only until the beef is warmed through.
For Serving
- Finish and serve. Remove from the heat. Stir in the butter, if using, for a richer, glossier finish. Add the parsley, then taste and adjust the seasoning before serving over cooked egg noodles.
Tips
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Difficulty: Easy to Moderate
Equipment: Large 12-inch skillet, tongs, cutting board, sharp knife, instant-read thermometer Recipe Notes Don’t skip drying the steak: Moisture prevents good browning. A thoroughly dry surface helps you get the deep crust that adds so much flavor to the finished gravy. Watch the steak temperature: Pull the steak at about 125–130°F. It will continue cooking as it rests and again when it’s briefly returned to the hot gravy. Always slice flank steak against the grain: Look for the direction of the long muscle fibers and cut across them, not alongside them. This makes a huge difference in tenderness. Sherry substitutes: Dry vermouth or a dry white wine can be used in the same amount. Don’t rush the alcohol: The sherry doesn’t need an exact reduction time. Use your nose. When you lean over the pan, you shouldn’t get that harsh alcohol sting. Butter is optional: The gravy doesn’t need it to thicken. It’s simply a finishing touch if you want a richer, silkier sauce.
Erren’s Top Tips
- Dry beef browns; wet beef steams. Take the extra minute to really pat the flank steak dry before seasoning it.
- Get the skillet hot before adding the steak. That initial heat is what gives you the dark crust and creates the browned bits that eventually flavor the gravy.
- Use a thermometer if you have one. Flank steak can go from beautifully pink to overdone fairly quickly. I pull mine at around 125–130°F.
- Let the steak rest. Besides allowing the meat to settle before slicing, you’ll get flavorful juices on the cutting board. Add every bit of them to the gravy.
- Slice against the grain. This is especially important with flank steak. Cutting across those long muscle fibers makes each slice much more tender.
- Use your nose when reducing the sherry. Don’t get hung up on an exact number of minutes. Once that harsh alcohol smell is gone, you’re ready for the stock.
- Taste at the end. Between the stock, Worcestershire, Dijon, and seasoned steak, there’s already plenty of seasoning going into the skillet. Taste the finished gravy before deciding it needs more salt.
Variations & Add-Ins
For a mushroom version, brown sliced cremini mushrooms after the steak comes out of the pan, then add the onions and continue with the recipe. If you want extra herbs, a little rosemary works well with the beef and sherry, but use it sparingly so it doesn’t overpower the gravy. You can also serve the beef and gravy over mashed potatoes instead of egg noodles. I wouldn’t change anything else about the recipe—the gravy works beautifully with either.Storage & Freezing
Store leftover beef and gravy in an airtight container in the refrigerator for up to 3 days. Keep the noodles separate if possible so they don’t absorb all the sauce. Reheat the beef and gravy gently over low heat. Avoid boiling it, as that will continue cooking the flank steak. The gravy can be frozen, although the steak will never be quite as tender after freezing and reheating. For the best results, freeze leftover gravy separately for up to 3 months and cook fresh noodles when you’re ready to serve it.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
Can I make beef with sherry onion gravy without alcohol?
Yes. Replace the sherry with additional beef stock. The finished gravy won’t have quite the same complexity, but it will still be flavorful.
What can I use instead of flank steak?
Skirt steak is a good substitute and should also be sliced thinly against the grain. Sirloin is another option if that’s easier to find.
Why is my flank steak tough?
The most common causes are overcooking it or slicing it in the wrong direction. Keep it around medium-rare and make sure you slice across the grain.
Can I make the gravy ahead?
Yes. You can prepare the onion gravy ahead and refrigerate it, then gently reheat it. For the best steak texture, I’d cook and slice the beef shortly before serving.
What can I use instead of sherry?
Dry vermouth is my first choice, but a dry white wine also works well.
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