Steak with Mushroom Sauce Recipe

5 3 2
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Steak with Mushroom Sauce Recipe

Read Reviews
5 3 2
Publisher Photo
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.
Recommended: 32 Super Steak Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

  • 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
  1. Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a 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.
Originally published as Steak with Mushroom Sauce in Quick Cooking March/April 1998, p16

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itsmitherapy User ID: 5530236 22470
Reviewed Jan. 1, 2012

"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."

MY REVIEW
litson User ID: 2666842 21913
Reviewed Dec. 24, 2009

"it was so good"

MY REVIEW
skc504 User ID: 1421738 23516
Reviewed Feb. 25, 2009

"Can you substitue anything else for the wine??

Sheila"

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