Steak And Mushroom Sauce Food

MINUTE STEAK AND MUSHROOM SAUCE

Steps:

• Slice mushrooms (if using fresh) and saute in butter until tender.
• If using a can, drain well.
• Set aside.
• In a large skillet, heat oil.
• Salt minute steaks and dredge in flour.
• Fry until breading is brown.
• **Make sure when frying you leave the meat long enough for the breading to fry until it sets, as it will fall off if not fried long enough.
• This is what makes it GOOOOD!
• When the meat is fried, place on paper towels to drain excess oil.
• Place in a 2 quart casserole dish and keep warm.
• Leave 2 tablespoons of oil in the skillet and remove the rest.
• Add cream of mushroom soup, milk, and mushrooms, stirring constantly.
• Let soup simmer on med-low heat until throughly heated.
• Pour over warm meat and serve.

JIM'S EASY MUSHROOM SAUCE FOR STEAK

Steps:

• Saute mushrooms in butter and oil for 3-5 minutes, stirring occasionally.
• Add red wine and simmer for a few minutes.
• Add beef broth and simmer to reduce a bit, about 5 minutes.
• Combine flour and cold water and whisk until smooth. Stir into the mushrooms until well blended.
• Season to taste and simmer for about 1 minute, until thickened. If too thick, add a bit more broth.
• Add parsley.

MUSHROOM AND RED WINE STEAK SAUCE

Steps:

• Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.

STEAK TIPS WITH MUSHROOM SAUCE

Steps:

• Preheat an outdoor grill for medium-high heat. Melt butter in a large skillet over medium-high heat. Sautee the shallot until transparent, then add mushrooms, and cook, covered, until darkened, about 5 minutes. Remove mushrooms from pan, and set aside. Deglaze the pan with one can of beef broth, and burgundy wine. Increase heat, and bring to a boil. Allow the mixture to boil until it has reduced by 1/3.
• Grill the sirloin tips to desired doneness. Season with salt and pepper if desired. Remove to a plate, and set aside.
• When the sauce is reduced, stir in the other can of beef broth, and garlic. Return to a boil, and continue to cook for another 5 to 10 minutes. Sauce will be thin like au jus. Whisk in flour, and cook until the sauce is the desired thickness. Taste and adjust seasoning if necessary. Stir in the mushrooms. Serve tips with mushroom sauce spooned over.

SIRLOIN STEAK WITH MUSHROOMS

Steps:

• Season steak with salt and pepper on both sides.
• Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
• Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

RUMP STEAK WITH QUICK MUSHROOM AND RED WINE SAUCE

Steps:

• Heat the oil in a pan. Season the steaks, then fry for 2-3 mins each side for medium rare, or cook more to your liking. Remove from the pan, then set aside to rest.
• Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season.
• Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.

FLANK STEAK WITH SAUCEY MUSHROOMS

Steps:

• Marinate the steak. Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (one steak may be slightly thicker). In a dish large enough to hold the steaks, combine the olive oil, wine vinegar, shallot, garlic, and the thyme. Season with pepper to taste. Add the steaks and turn to coat evenly. Cover, and marinate the steaks at room temperature for 1 hour, turning once, or refrigerate, for up to 12 hours.
• Make the mushroom sauce. Heat a medium saute pan over high heat, add the butter, and when the foam subsides, add the mushrooms. Reduce the heat to medium-high and cook, the mushrooms, tossing frequently, until browned, about 5 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the garlic, shallot, thyme, and rosemary, and cook for 2 minutes more. Pour the red wine into pan, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until almost all the liquid has evaporated. Add the cream, parsley, and chives and stir to combine. Set aside.
• Heat a large grill pan over medium-high heat or an outdoor grill to medium-high. Remove the steaks from the marinade and pat dry. Season with salt and pepper. Cook the steaks for 3 to 5 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain on an angle into very thin slices. Arrange the slices on a warmed platter or plates. Reheat the mushroom sauce if needed and add any accumulated meat juices. Pour the sauce over the steak and serve immediately.

MUSHROOM SAUCE FOR STEAK

Steps:

• Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
• Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.

MUSHROOM STEAK SAUCE

Steps:

• Melt butter in a skillet over medium heat. Add onion and cook until it begins to soften and turn clear, about 4 minutes. Add mushrooms and salt; stir well and cook until mushrooms begin to release their liquid, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Combine beef stock, wine, and Worcestershire sauce in a small measuring cup. Pour into the skillet and stir in thyme sprigs and pepper; bring to a boil.
• Reduce heat and simmer, uncovered, until liquid has reduced and sauce is slightly thickened, about 15 minutes. Adjust salt and pepper if necessary.

SKILLET STEAK WITH MUSHROOM SAUCE

Steps:

• Season the steak with pepper, then let the steak sit out to almost room temperature, this will help relax the meat fibers and make for a more tender and flavorful steak (just before frying season the steak with a small amount of salt).
• In a large skillet, melt half the butter over high heat; brown steak on both sides (about 2 minutes per side).
• Transfer to a plate.
• Reduce heat to med-high; add remaining butter to skillet.
• Cook onions, mushrooms and thyme, stirring for 10 minutes, or until liquid is released, and the mushrooms are starting to brown.
• Add in the garlic (if using) and cook for 2 minutes.
• Add flour and cook stirring for 1 minute.
• Gradually stir in beef stock, cream and horseradish.
• Reduce heat, and simmer, stirring for 5 minutes, or until sauce is thickened.
• Return steak, and any accumulated juices to pan; simmer for 5 minutes, or until steak is desired doneness.
• Let steak rest for 5 minutes.
• Season sauce with more salt and pepper to taste.
• Slice steak thinly across the grain, and serve with the sauce.

STEAKS IN MUSHROOM CREAM SAUCE

Steps:

• In a large skillet, cook steaks in hot oil over medium heat until desired doneness is reached; turning once.
• Transfer steaks to serving platter and keep warm.
• In same skillet, cook and stir mushrooms 4-5 minutes; until tender.
• Stir in broth and cream.
• Cook and stir over medium heat until slightly thickened.
• Spoon mixture over hot steaks.

FLANK STEAK WITH MUSHROOM SAUCE

Steps:

• Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned on both sides until desired doneness, about 10 minutes for medium-rare. Remove the beef from the skillet.
• Heat 1 tablespoon butter and the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted.
• Cut the beef diagonally against the grain into thin slices. Serve the mushroom mixture with the beef.

SKILLET STEAK WITH MUSHROOM SAUCE

Steps:

• Rub both sides of steak with salt and pepper.
• Melt 1/2 butter in a large skillet over high heat and brown steak 2 minute per side and transfer to plate.
• Reduce heat to medium-high and cook onion, mushrooms and thyme in remaining butter until liquid is released and mushrooms start to brown.
• Add flour and cook for 1 minute.
• Gradually stir in milk, beef stock and horseradish (or mustard).
• Reduce heat and simmer, stirring for 5 minutes until thickened.
• Return steak and any accumulated juices to pan.
• Simmer steak for 5 minutes or to desired doneness.
• Let steak rest for 5 minutes.
• Season sauce with more salt and pepper to taste if desired.
• Slice steak thinly across the grain and serve with sauce.
• Sprinkle with parsley and serve.

STEAK WITH MUSHROOM SAUCE

Steps:

• Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. In the same skillet, saute the mushrooms, onions and garlic until tender, adding additional oil if necessary. Stir in wine. Bring to a boil; boil for 1 minute. Add the broth, salt and pepper. Bring to a boil; boil for 6 minutes or until sauce is reduced by half. For two people, serve two steaks with 1-1/2 cups sauce. Save the remaining steaks and sauce for Steak and Mushroom Soup and Steak Hash (recipes on next page). ,