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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 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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Steak with Mushroom Sauce

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Reviewed on Jan. 01, 2012 by itsmitherapy

Choosing to grill my steaks, I modified this recipe by not cooking them in the skillet. Following the recipe after that step worked perfectly. Family and guests loved it. Leftovers froze well for future use.

Reviewed on Dec. 24, 2009 by litson

it was so good

Reviewed on Feb. 25, 2009 by skc504

Can you substitue anything else for the wine??

Sheila