Steak With Sherried Mushrooms Recipes

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CUBE STEAK WITH MUSHROOM-SHERRY SAUCE



Cube Steak with Mushroom-Sherry Sauce image

Cube steak is a tougher cut of meat pounded to make it tender. We like it because it cooks quickly and is inexpensive--perfect for a weeknight dinner. Look for presliced mushrooms to save even more time on prep. Serve with: Mashed potatoes and grilled broccoli rabe.

Provided by EatingWell Test Kitchen

Categories     Healthy Steak Recipes

Time 20m

Number Of Ingredients 11

4 4-ounce cube steaks
¾ teaspoon freshly ground pepper, divided
½ teaspoon salt
2 tablespoons extra virgin olive oil, divided
8 ounces sliced mushrooms (about 2 1/2 cups)
1 large shallot, thinly sliced
1 tablespoon all-purpose flour
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 cup dry sherry (see Note)
½ cup reduced-sodium beef broth
2 tablespoons reduced-fat sour cream

Steps:

  • Sprinkle steaks with 1/2 teaspoon pepper and salt. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium. (If necessary, cook in two batches.) Transfer the steaks to a plate and cover to keep warm.
  • Add the remaining 1 tablespoon oil to the pan. Add mushrooms, shallot and the remaining 1/4 teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add thyme, sherry and broth; bring to a boil and cook, stirring, until thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat; stir in sour cream. Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce. Serve the steaks with the sauce.

Nutrition Facts : Calories 268 calories, Carbohydrate 5.8 g, Cholesterol 72.7 mg, Fat 12 g, Fiber 0.8 g, Protein 29 g, SaturatedFat 2.9 g, Sodium 431.1 mg, Sugar 1.5 g

MUSHROOM STEAK



Mushroom Steak image

Usually, I'd make this dish in the oven. But when I knew I wouldn't have time for it to bake one night, I let it simmer all day in the slow cooker and had great results. The leftovers are wonderful! -Sandy Pettinger, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 6 servings.

Number Of Ingredients 11

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 beef top round steak (2 pounds), cut into 1-1/2-inch strips
2 cups sliced fresh mushrooms
1 small onion, cut into thin wedges
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/4 cup sherry or beef broth
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Hot cooked egg noodles

Steps:

  • In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat., In a 3-qt. slow cooker combine the mushrooms, onion and beef. Combine the soup, sherry, oregano, thyme and remaining pepper; pour over top. Cover and cook on low for 7-9 hours or until beef is tender. Serve with noodles.

Nutrition Facts : Calories 265 calories, Fat 6g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 612mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

SALISBURY STEAK WITH MUSHROOMS



Salisbury Steak with Mushrooms image

A great from-scratch salisbury steak and gravy recipe I found a long time ago. The mushroom and onion gravy is wonderful over mashed potatoes or rice. The gravy is still good without mushrooms. I've made it for my husband that way.

Provided by Krystal Wetter

Categories     Main Dish Recipes     Beef     Salisbury Steak Recipes

Time 40m

Yield 4

Number Of Ingredients 11

1 pound lean ground beef
⅓ cup dry bread crumbs
¼ cup chopped onions
1 egg, beaten
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups beef broth
1 large onion, thinly sliced
1 cup sliced mushrooms
3 tablespoons cornstarch
3 tablespoons water

Steps:

  • Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
  • Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
  • Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.

Nutrition Facts : Calories 322.5 calories, Carbohydrate 17.2 g, Cholesterol 115.3 mg, Fat 15.8 g, Fiber 1.5 g, Protein 26.6 g, SaturatedFat 6 g, Sodium 1128.9 mg, Sugar 2.9 g

STEAKS WITH MUSHROOMS



Steaks with Mushrooms image

For a budget-friendly option, I cut the small steaks off a good roast purchased on sale, then individually wrap and freeze them. Then I just take out as many as needed at a time. -Jeanette K. Cakouros, Brunswick, Maine

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 5

2 boneless beef sirloin steaks (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 cup sliced fresh mushrooms

Steps:

  • Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.

Nutrition Facts : Calories 197 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 737mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein.

SIRLOIN STEAK WITH MUSHROOMS



Sirloin Steak with Mushrooms image

Steak served with a sophisticated but easy pan sauce of shiitake mushrooms, tarragon, white wine, shallot, and butter. Impress your sweetheart with this dish!

Provided by brandon

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 30m

Yield 2

Number Of Ingredients 10

1 (12 ounce) sirloin steak
salt and freshly ground black pepper to taste
2 tablespoons oil, or as needed
⅓ cup shiitake mushrooms, stems discarded, caps thickly sliced
½ shallot, sliced
1 clove garlic, peeled
⅓ cup dry white wine
⅓ cup beef broth
¼ cup butter, cubed
2 tablespoons chopped fresh tarragon

Steps:

  • Season steak with salt and pepper on both sides.
  • Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  • Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
  • Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

Nutrition Facts : Calories 568.6 calories, Carbohydrate 5.5 g, Cholesterol 119.3 mg, Fat 42.6 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 19 g, Sodium 446.6 mg, Sugar 1.1 g

PAN-SEARED STRIP STEAK WITH MUSHROOMS



Pan-Seared Strip Steak with Mushrooms image

Serve this steak with White-Cheddar Grits and Collard Greens with Lemon for a meal for four in about an hour.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 8

1 tablespoon safflower oil, plus more if needed
4 boneless New York strip (shell) steaks (6 ounces each), 1/2-inch thick
Coarse salt and freshly ground pepper
1/4 pound cremini mushrooms, cut into 1/4-inch-thick slices
1/4 pound shiitake mushrooms, cut into 1/4-inch-thick slices
1 cup homemade or store-bought low-sodium chicken stock
2 teaspoons Dijon mustard
1 tablespoon chopped fresh herbs (such as parsley, thyme, or chives), for garnish

Steps:

  • Heat oil in a 12-inch skillet over medium-high heat. Season both sides of each steak with salt and pepper. Cook 2 steaks at a time for 1 1/2 minutes per side for medium-rare. (Do not flip steaks more than once.) Add more oil if needed. Transfer to a plate. Cover, and let rest at least 5 minutes.
  • Add mushrooms to drippings in skillet, and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes. Add stock and juices from plate to skillet. Bring to a boil, scraping up brown bits. Stir in mustard, and simmer until sauce lightly coats the back of a spoon, about 3 minutes. Pour sauce over steaks, and sprinkle with herbs.

STEAK WITH SHERRIED MUSHROOMS



Steak With Sherried Mushrooms image

Make and share this Steak With Sherried Mushrooms recipe from Food.com.

Provided by Poutine

Categories     Steak

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

2 loin strip steaks, 1/2 inch thick
1 tablespoon garlic butter
8 ounces button mushrooms, sliced
1 pinch salt
1 pinch pepper
1/4 cup chicken broth
1/4 cup dry sherry
1 green onion, sliced

Steps:

  • Coat a large frying pan with oil. Set over medium-high heat. When hot, add steaks. For medium-rare,cook until well browned and meat gives slight resistance when pressed, 2 to 3 minutes per side.Remove to plates.
  • Reduce heat to medium. Add garlic butter to pan. When melted,add mushrooms. sprinkle with salt and pepper. Stir often until edges turn brown,3 to 4 minutes. Add chicken broth and sherry. Scrape bottom of pan to stir up any brown bits. Boil,stirring occasionally to develop flavour,2minutes. Spoon over steaks. Sprinkle with green onion.

Nutrition Facts : Calories 158.2, Fat 0.6, SaturatedFat 0.1, Sodium 187.6, Carbohydrate 8.7, Fiber 1.4, Sugar 3.4, Protein 4.6

MINUTE STEAKS WITH SHERRY-MUSHROOM SAUCE



Minute Steaks with Sherry-Mushroom Sauce image

Categories     Sauce     Mushroom     Side     Dinner     Steak     Sherry

Yield serves 4, 3 ounces beef and 1/4 cup sauce per serving

Number Of Ingredients 12

1 teaspoon salt-free steak grilling blend
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon paprika
4 minute steaks (about 4 ounces each and 1/8 to 1/4 inch thick), all visible fat discarded
1 teaspoon canola or corn oil, 1 teaspoon canola or corn oil, and 1 teaspoon canola or corn oil, divided use
8 ounces presliced fresh button mushrooms
1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
1/4 cup dry sherry and 1 tablespoon dry sherry, divided use
3 tablespoons fat-free half-and-half
1/2 teaspoon salt
1/4 cup snipped fresh parsley
Pepper to taste (coarsely ground preferred)

Steps:

  • In a small bowl, stir together the grilling blend, oregano, and paprika. Sprinkle over both sides of the beef. Using your fingers, gently press to adhere.
  • In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook 2 of the steaks for 1 minute on each side, or until the desired doneness. Transfer to a platter. Repeat with the second 1 teaspoon oil and the 2 remaining steaks. Transfer to the platter.
  • Pour the remaining 1 teaspoon oil into the same skillet, swirling to coat the bottom. Scrape to dislodge any browned bits. Cook the mushrooms for 4 minutes, or until beginning to richly brown, stirring frequently.
  • Stir in the garlic. Cook for 15 seconds, stirring constantly.
  • Pour in 1/4 cup sherry. Cook for 1 minute, or until slightly reduced. Remove from the heat.
  • Stir in the half-and-half, salt, and remaining 1 tablespoon sherry. Spoon over the steaks. Sprinkle with parsley and pepper.
  • Cook's Tip
  • In some areas of the country, minute steaks may be called thin top round steak. Just be sure the meat is really thin. It will be very tender if you don't overcook it.
  • nutrition information
  • (Per Serving)
  • Calories: 195
  • Total Fat: 6.0g
  • Saturated: 1.0g
  • Trans: 0.0g
  • Polyunsaturated: 1.5g
  • Monounsaturated: 3.5g
  • Cholesterol: 54mg
  • Sodium: 359mg
  • Carbohydrates: 4g
  • Fiber: 1g
  • Sugars: 2g
  • Protein: 28g
  • Dietary Exchanges
  • 1 Vegetable
  • 3 Lean Meat

FLANK STEAK WITH SAUCEY MUSHROOMS



Flank Steak with Saucey Mushrooms image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 20

One 1 1/2-pound flank steak, trimmed
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 shallot, minced
1 clove garlic, smashed
1/2 teaspoon finely chopped fresh thyme leaves
Freshly ground black pepper
Kosher salt
2 tablespoons unsalted butter
1 pound assorted mushrooms, such as button, shiitake, cremini, or portobello, cleaned, trimmed and quartered or cut into sixths, if large
1/2 teaspoon kosher salt plus more
2 cloves garlic, minced
2 shallots, minced
1 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon finely chopped fresh rosemary leaves
Freshly ground black pepper
1/4 cup dry red wine
2 tablespoons heavy cream
1 tablespoon finely chopped flat-leaf parsley leaves
1 teaspoon finely sliced fresh chives

Steps:

  • Marinate the steak. Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (one steak may be slightly thicker). In a dish large enough to hold the steaks, combine the olive oil, wine vinegar, shallot, garlic, and the thyme. Season with pepper to taste. Add the steaks and turn to coat evenly. Cover, and marinate the steaks at room temperature for 1 hour, turning once, or refrigerate, for up to 12 hours.
  • Make the mushroom sauce. Heat a medium saute pan over high heat, add the butter, and when the foam subsides, add the mushrooms. Reduce the heat to medium-high and cook, the mushrooms, tossing frequently, until browned, about 5 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the garlic, shallot, thyme, and rosemary, and cook for 2 minutes more. Pour the red wine into pan, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until almost all the liquid has evaporated. Add the cream, parsley, and chives and stir to combine. Set aside.
  • Heat a large grill pan over medium-high heat or an outdoor grill to medium-high. Remove the steaks from the marinade and pat dry. Season with salt and pepper. Cook the steaks for 3 to 5 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain on an angle into very thin slices. Arrange the slices on a warmed platter or plates. Reheat the mushroom sauce if needed and add any accumulated meat juices. Pour the sauce over the steak and serve immediately.

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Place a large heavy skillet over medium-high heat, and add 1 tablespoon of the olive oil. When the oil is shimmering, add the onion. Sauté until slightly blackened on the edges and tender-crisp, 1 to 2 minutes. Add the green and red peppers to the pan. Stir the peppers until they are blackened on the edges and tender-crisp, another 1 to 2 minutes.
From thecookscook.com


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