Moose Steak With Mushroom Sauce Recipes

MOOSE STEAK WITH SAUTéED MUSHROOMS AND RED WINE SAUCE

Steps:

• Gather the ingredients.
• Take the steaks out of the refrigerator 1 hour before cooking them, and let them come to room temperature. Pat the steaks dry with paper towels and massage them with 2 tablespoons of olive oil. Season both sides of the steaks with kosher salt and freshly ground pepper.
• Melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the minced shallot, and sauté for 3 to 4 minutes until just starting to caramelize.
• Stir in the wine and coarsely ground pepper, and bring to a low boil. Let the wine boil down until it is reduced to 1/2 cup, about 10 minutes.
• Stir in the beef stock and bring it to a low boil, letting it reduce half again, about 10 more minutes. The sauce should now be shiny with a deep rich brown color. Take the saucepan off the heat. You can prepare the sauce ahead of time and then rewarm it when you're ready to serve the steaks.
• Preheat the oven to 450 F. Melt another 1 tablespoon of the butter in a heavy-bottomed skillet over medium heat. When the foam subsides, add the sliced mushrooms. Sprinkle them with salt and pepper, and sauté them until golden brown. Use a slotted spoon to transfer the mushrooms to a plate and set aside.
• Heat 2 tablespoons of the butter and the remaining 1 teaspoon of olive oil in the same skillet over medium-high heat. When the foam subsides, add the moose steaks and brown both sides, 2 minutes per side.
• Transfer the skillet to the preheated oven, and roast the steaks for 8 to 10 minutes, depending on the thickness of the steaks, to medium-rare. Take care to not overcook, as the meat easily dries out.
• Take the skillet out of the oven and pour the cooking juices from the steaks into the sauce. Rewarm the sauce over low heat, and whisk in the 2 remaining tablespoons butter, 1/2 tablespoon at a time, until the sauce takes on a satiny sheen.
• To serve, scatter some mushrooms over each moose steak, and drizzle the sauce on top and around each steak. Enjoy.

STEAKS WITH MUSHROOM SAUCE

Steps:

• In a small bowl, pour boiling water over sun-dried tomatoes; let stand 5 minutes. Drain., In a large skillet coated with cooking spray, heat butter over medium-high heat; saute mushrooms and shallots until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Remove from pan., Sprinkle steaks with pepper and salt. In same skillet, heat oil over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-7 minutes per side. Remove from pan; keep warm. , Add wine and thyme to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced by half. In a bowl, mix flour and broth until smooth; gradually add to wine mixture. Stir in sun-dried tomatoes and mushroom mixture; bring to a boil. Cook and stir until thickened, about 2 minutes. Spoon over steaks.

MOOSE STEAK WITH MUSHROOM SAUCE

Steps:

• Heat the bacon drippings in a large skillet and brown the steak on both sides, thoroughly.
• Add the broth, onion, garlic, and tomato paste diluted in the water or sherry.
• Cover the pan and simmer for 1 hour or until the meat is tender.
• Remove the steak from the pan and keep hot.
• Add the mushrooms to the pan liquid; cover and simmer for 1 minute.
• Thicken with flour and water mixture.
• Dilute with the cream.
• Heat thoroughly.
• Taste for seasoning and pour over the steak.
• Sprinkle with the paprika.

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). ,

BEEF STEAKS WITH MUSHROOM SAUCE

Steps:

• Heat oil and 2 T butter in large skillet.
• Add steaks and cook on med-hi for 6-7 minutes per side.
• Remove from heat and keep warm.
• To pan add remaining butter and mushrooms, cook and stir 3 minutes.
• Add onions, saute 1 minute.
• Add flour, salt and pepper, cook and stir 2 minutes.
• Add broth slowly, stir until smooth.
• Boil 1 minute.
• Serve steaks with sauce on the side.

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.

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.