Blade Steaks With Mushrooms Recipes

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IOWA PORK STEAK



Iowa Pork Steak image

Easy and tasty recipe for fork tender pork steaks.

Provided by CATMANIACS

Categories     Meat and Poultry Recipes     Pork

Time 2h

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil
4 pork steaks
onion powder
garlic powder
salt and ground black pepper to taste
1 large onion, chopped
2 (4.5 ounce) cans sliced mushrooms, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can water
1 (1 ounce) package dry onion soup mix
1 tablespoon Worcestershire sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a large heavy skillet over medium-high heat. Brown steaks for 3 to 5 minutes on each side. While browning, season both sides with onion powder, garlic powder, salt and pepper. Transfer steaks to a 9x13 inch casserole dish, and sprinkle with chopped onion and sliced mushrooms.
  • In a small bowl, combine condensed mushroom soup, water, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover pan with aluminum foil.
  • Bake in preheated oven for 90 minutes.

Nutrition Facts : Calories 417 calories, Carbohydrate 21.9 g, Cholesterol 75.7 mg, Fat 24 g, Fiber 2.6 g, Protein 28.9 g, SaturatedFat 6 g, Sodium 1969.1 mg, Sugar 6.5 g

PORK STEAK BAKE IN MUSHROOM SAUCE



Pork Steak Bake in Mushroom Sauce image

Pork steaks baked in a delicious mushroom sauce, this is a must served with mashed potatoes, do not add in any extra salt to this recipe! I use one can each of golden mushroom *and* cream of mushroom soup, but that is optional, this recipe may be doubled but will require a larger baking dish

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons oil
1 tablespoon butter
4 pork steaks
garlic powder
black pepper
1 large onion, chopped
1/2 lb fresh mushrooms, sliced (can use more if desired, or use 2 cans sliced drained mushrooms)
2 tablespoons fresh minced garlic (or to taste)
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
1 cup milk or 1 cup water
1 (1 ounce) can dry onion soup mix
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper (or to taste)

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.

Nutrition Facts : Calories 463.5, Fat 27.7, SaturatedFat 8.5, Cholesterol 82.7, Sodium 1792.9, Carbohydrate 25.4, Fiber 1.8, Sugar 5.7, Protein 28.9

BLADE STEAKS WITH MUSHROOMS



Blade Steaks with Mushrooms image

Categories     Beef     Mushroom     Sauté     Kid-Friendly     Quick & Easy     Low/No Sugar     Dinner     Vinegar     Steak     Fall     Soy Sauce     Gourmet     Peanut Free     Tree Nut Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

4 (1/2-inch-thick) top blade chuck steaks (1 1/4 pounds total)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
10 ounces cremini or white mushrooms, cut into 3/4-inch-thick wedges
1 tablespoon finely chopped shallot
1/4 cup balsamic vinegar
2 tablespoons soy sauce
1/2 cup plus 2 teaspoons beef broth
3/4 teaspoon cornstarch

Steps:

  • Pat steaks dry and cut 3 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil.
  • Add butter to skillet and sauté mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks.
  • Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/2 cup beef broth and simmer 2 minutes.
  • While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute.

BLADE STEAKS WITH MUSHROOM-MADEIRA SAUCE



Blade Steaks with Mushroom-Madeira Sauce image

Provided by Lillian Chou

Categories     Beef     Mushroom     Sauté     Quick & Easy     Father's Day     Dinner     Steak     Fortified Wine     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 pound top blade beef chuck steaks
2 tablespoons olive oil, divided
1 shallot, chopped
2 (4 ounce) packages sliced fresh mushrooms
1/2 cup Madeira
3/4 cup water
1 teaspoon cornstarch mixed with 1 tablespoon water

Steps:

  • Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté steaks, turning once, 5 to 9 minutes total for medium-rare. Transfer to a plate and keep warm, covered.
  • Add shallot and remaining tablespoon oil to skillet and sauté over medium-high heat 30 seconds. Add mushrooms and sauté until golden, 3 to 4 minutes. Stir in Madeira, 1/4 teaspoon salt, and 1/8 teaspoon pepper and briskly simmer 2 minutes. Stir in water and any meat juices from plate and boil 2 minutes. Stir cornstarch mixture, then stir into mushrooms and simmer until thickened, about 1 minute. Season sauce with salt and spoon over steaks.

BAKED STEAK WITH ONIONS AND MUSHROOMS RECIPE - (4.1/5)



Baked Steak with Onions and Mushrooms Recipe - (4.1/5) image

Provided by DreiFromBK

Number Of Ingredients 15

6 6
You can use white button mushrooms in place of the cremini.
Ingredients
6 6 to 8-ounce) 1 8-ounce) beef blade steaks, 1 inch thick, trimmed
Salt and pepper
1/3 1/3 1/3 cup cornstarch
1/4 1/4 1/4 cup vegetable oil
1 1 1 tablespoon water
1 1 1 tablespoon soy sauce
1 1 1 tablespoon tomato paste
2 2 2 onions, halved and sliced thin
8 8 8 ounces cremini mushrooms, trimmed and sliced thin
2 2 2 garlic cloves, minced
1 1 1 teaspoon chopped fresh rosemary
2 2 2 tablespoons chopped fresh parsley

Steps:

  • 1. Adjust oven rack to middle position and heat oven to 300 degrees. Pat steaks dry with paper towels and season with salt and pepper. Spread cornstarch in shallow dish. Working with 1 steak at a time, dredge steaks in cornstarch, shaking off excess, and transfer to plate. 2. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add 3 steaks at a time and cook until browned, about 3 minutes per side, then return to plate. Repeat with remaining 2 tablespoons oil and remaining 3 steaks. 3. Remove skillet from heat and discard oil. Combine water, soy sauce, and tomato paste in now-empty skillet, scraping up any browned bits. Stir in onions, mushrooms, garlic, rosemary, and 1/4 teaspoon salt. Place steaks in single layer on top of onion mixture and add any accumulated steak juices. 4. Cover skillet, transfer to oven, and bake for 2 hours. Uncover and continue to bake until steaks are browned and fork tender, about 30 minutes longer. Transfer steaks to platter, tent loosely with aluminum foil, and let rest for 5 minutes. Season onion mixture with salt and pepper to taste and spoon over steaks. Sprinkle with parsley. Serve.

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Top Asked Questions

How to make top blade steaks with mushrooms and onions?
1. Pound steaks to 1/2" thick; season. Dredge in flour and layer in between waxed paper. 2. Melt 1 tbsp butter 1 tbsp oil and sear steaks until nicely browned but not cooked through. Remove to a plate. 3. Add more butter and oil, saute mushroom; season. Saute until mushrooms absorb their liquid; remove from pan.
What's the best way to cook steak with mushrooms?
Brown steaks in oil, remove from pan. Cook mushrooms & onions in butter, then add all ingredients into pan along with steaks, except cornstarch. Cover & slow cook in oven. Once tender, remove steaks and thicken the broth to make gravy. Kitchen Tip: If your meat is not tender, it likely needs MORE time to cook.
What's the best way to serve blade steak?
Instructions. Heat oil in a large pan. Add onions sauté for a couple of minutes. Add green pepper chunks and garlic cloves stirring frequently. Add mushrooms and cook until mushrooms are cooked to your liking. Serve on top of the steak. Serve with a baked potato, Caesar or garden salad, and vegetables of your choice.
How to cook pork steaks with Mushroom gravy?
Pork steaks are browned and then cooked until tender at the same time and in the same pot as mushroom gravy simmers and sliced potatoes cook until tender. Serve the pork over the top of the sliced potatoes and then ladle a generous portion of the mushroom gravy over the top. A good old fashioned dinner!

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