Beef with Sherry Onion Gravy

This site runs ads and generates income from affiliate links. Read my disclosure policy. 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 Servings: 4Prep: 15 minutes minsCook: 30 minutes minsTotal Time: 45 minutes mins Flank steak, onions, garlic, sun-dried tomato paste, dry sherry, beef stock, Dijon, Worcestershire, thyme, parsley, and egg noodles. Rich and savory with tender beef, sweet golden onions, a slightly nutty sherry gravy, Dijon, thyme, and plenty of beefy flavor. Easy to moderate. Nothing is complicated, but you’ll want to pay attention to the steak temperature. Large 12-inch skillet, tongs, cutting board, sharp knife, and an instant-read thermometer. Don’t keep cooking the steak once it goes back into the gravy. It only needs enough time to warm through. 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 h...