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Steak with Mushroom Sauce
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4 boneless beef top loin or New York strip 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
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). *Editor's Note: Steak may be
known as strip steak, Kansas City steak, New York Strip steak, Ambassador Steak
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |