Mushroom Steak Saucegravy Recipes

CHEF JOHN'S MUSHROOM GRAVY

Steps:

• Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
• Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.

MUSHROOM STEAK SAUCE/GRAVY

Steps:

• 1. Add oil and butter to a skillet (I prefer nonstick;) place over medium/medium high heat.
• 2. When butter has melted, add mushrooms; sautee 2-3 minutes, then add shallots, salt and pepper; sautee 3-4 minutes, then add garlic; sautee an additional 1-2 minutes.
• 3. Temporarily remove from heat.
• 4. In a bowl or large measuring cup, whisk together one tablespoon flour and one tablespoon cornstarch.
• 5. Pour about 1/4 of the beef broth into flour mixture; whisk until thoroughly combined and no lumps remain; add remaining broth, whisking well.
• 6. Return mushrooms to medium/medium high heat; add broth mixture, stirring constantly, cook until thickened, about 3 minutes.
• 7. Lower heat; stir in 1 teaspoon soy sauce, 1 teaspoon worcestershire sauce and 2 or 3 pinches smoky truffle seasoning (or other similar seasoning.)
• 8. Remove from heat, cover and keep warm until ready to serve.

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.

MUSHROOM SAUCE WITH RED WINE

Steps:

• Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
• Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
• Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.

MINUTE STEAK WITH MUSHROOM GRAVY

Steps:

• In a bowl, whisk together the first 4 ingredients; set aside.
• Sprinkle 1 teaspoon salt and 1 teaspoon pepper over steaks.
• In a shallow dish, stir together the remaining salt and pepper, and flour; dredge steaks in flour mixture.
• In a large skillet, let the oil get hot over medium-high heat; fry steaks 2 minutes on each side.
• Remove steaks, reserving drippings in skillet.
• Add mushrooms and thyme to skillet; stir/saute 3-4 minutes or until lightly browned.
• Stir soup mixture into mushroom mixture; cook 1 minute, stirring to loosen particles from the bottom of skillet.
• Bring to a boil and return steaks to skillet.
• Cover, lower heat, and simmer 15-20 minutes or until done.