Steak With Mushroom Cream Sauce Food

STEAKS WITH MUSHROOM CREAM SAUCE

Steps:

• Sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large skillet, saute mushrooms and garlic in oil for 3 minutes. Stir in the onion dip, cream, chives and pepper. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Serve with steaks.

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.

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.

STEAK WITH MUSHROOM CREAM SAUCE PLUS ROASTED POTATOES & CARROTS

Steps:

• • Adjust rack to top position (top and bottom positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
• • Toss potatoes on one side of a baking sheet with a drizzle of olive oil; season generously with salt and pepper. • Toss carrots on empty side with a drizzle of olive oil; season with salt and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on bottom rack.) • Roast on top rack until golden brown and crispy, 20-25 minutes.
• • While veggies roast, heat a drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crisp, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.
• • Meanwhile, pat steak* dry with paper towels; season generously all over with salt and pepper. • Once mushrooms are done, heat a drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.
• • Heat a drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. • Add garlic and scallion whites; cook until fragrant, 30 seconds. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4). • Bring to a simmer, then stir in mushrooms and any resting juices from steak; cook until slightly thickened, 1-2 minutes. • Remove pan from heat. Stir in sour cream until smooth. Season with salt and pepper.
• • Slice steak against the grain. • Divide steak, potatoes, and carrots between plates. Spoon pan sauce over steak. Garnish with scallion greens and serve.

PORK STEAK BAKE IN MUSHROOM SAUCE

Steps:

• Grease a 13 x 9-inch baking dish.
• Heat oil and butter in a large skillet over medium heat.
• Season the pork steaks with a little garlic powder and black pepper; add to the oil and brown for about 3-4 minutes; transfer to prepared baking dish (do not drain the oil and butter in skillet).
• Sprinkle the chopped onion around the pork steaks.
• Add in sliced fresh mushrooms to the skillet and cook until the mushrooms loose their moisture (about 6 minutes).
• Add in fresh garlic and cook stirring for 1-2 minutes; transfer the mushroom/garlic mixture to a large bowl; add in both cans soup with milk or water, dry onion soup mix, Worcestershire sauce and 1/2 teaspoon black pepper; mix with a wooden spoon until well combined.
• Pour on and around the steaks then lift and turn the steaks to coat with the mixture.
• Cover the pan with foil and bake in a 350 degrees F oven for about 1-1/2 hours or until the steaks are tender.

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.

FLANK STEAK WITH CREAMY MUSHROOM SAUCE

Steps:

• Preheat broiler.
• Sprinkle steak evenly with salt and pepper. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes on each side or until desired degree of doneness; let stand 10 minutes.
• Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes, stirring occasionally. Add mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender, stirring occasionally. Stir in 1/3 cup water, mustard, worcestershire, and thyme. Cover and cook 2 minutes. Remove from heat; stir in sour cream.
• Cut steak diagonally across grain into thin slices. Serve with mushroom sauce.