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Steak with Mushroom Sauce

 Steak with Mushroom Sauce
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.
4 ServingsPrep/Total Time: 25 min.


  • 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).
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Steak with Mushroom Sauce (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.