- 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
- 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).
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Steak with Mushroom Sauce
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"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."
"it was so good"
"Can you substitue anything else for the wine??Sheila"