Steak with Mushroom Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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In Spokane, Washington, Gloria Holmdahl sautes mushrooms with sliced onions and minced garlic, then creates an unforgettable sauce that perfectly complements her pan-fried steaks. Ingredients:
4 boneless beef top loin steaks (8 ounces each) |
1/4 cup king arthur unbleached all-purpose flour |
2 tablespoons canola oil |
1 pound sliced mushrooms |
2 medium onions, sliced |
1 teaspoon minced garlic |
1/3 cup white wine |
1 can (14-1/2 ounces) beef broth |
salt and pepper to taste |
Directions:
1. Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). 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). Yield: 4 steaks (3 cups sauce).
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