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Steak with Mushroom Sauce Recipe

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.

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Steak with Mushroom Sauce Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

4 boneless beef top loin steaks (8 ounces each)
1/4 cup 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

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 and Mushroom Soup and Steak Hash (recipes on next page). Yield: 4 steaks (3 cups sauce).

Editor's Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.

Leftover: Steak Hash

Originally published as Steak with Mushroom Sauce in Quick Cooking March/April 1998, p16

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