Mushroom Steak Sauce Recipes

CHOPPED STEAK, MUSHROOM SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, blend the ground beef, onions, garlic, salt and pepper and mix well.
• Next, by hand, portion the meat into 8 to 9 round patties, ensuring they are not more than 1/4-inch tall. Next, heat a large saucepan with the oil over medium-high heat. Add the seasoned patties, allowing to cook on each side until browned, 3 to 4 minutes. After browning both sides, finish in the oven for 4 to 5 minutes for medium-well. Remove from the oven.
• After baking, remove the patties from the pan and hold on the counter; this will allow the meat to rest. Then, return the pan to medium-high heat for 2 minutes. After the pan is hot again, carefully add the brandy and allow the liquor to cook off. Then add the stock, mushrooms, herbs and nutmeg and cook for 3 to 4 minutes, allowing the sauce to reduce to 1 cup volume. After reducing the sauce, remove the pan from the heat and whisk in the butter to finish the sauce. Serve with the chopped steak.

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.

MUSHROOM SAUCE

Steps:

• Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season.

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 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.

CREAMY MUSHROOM SAUCE FOR STEAKS

Steps:

• Saute mushrooms in butter in a skillet over medium heat for 2 minutes.
• Add whipping cream and mix well.
• Bring to a boil, stirring constantly.
• Bring to a rolling boil, stirring occasionaly.
• Boil until mixture is reduced by 1/2.
• Serve with your favorite steak and 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.

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). ,