Steaks with Mushroom Sauce
These rich steaks are smothered in a rich mushroom-wine sauce to create a wonderfully savory entree. The tender steaks are sure to be a hit, and would certainly dress up any plate. —Stephanie Allee, Chambersburg, Pennsylvania
Reviews
I've made this many times. You can use any kind of steaks you like. I've used ribeyes that I pan-fried first and allowed to rest while cooking the mushrooms and shallots and making the gravy. I skip the sundried tomatoes since they don't add much flavor to the dish. I find that a bit of tomato paste works better..
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Although surprised and disappointed the taste of the dried tomatoes didn't come through, the overall taste was absolutely wonderful! The only change was I used 2 lbs beef cubes with 2 cups broth. Everyone went back for seconds. Definitely serve with mashed potatoes and peas.
A hit with the whole family. My husband says he would eat this twice a week. We had mashed potatoes and broccoli. The only change I made was I omitted shallots because I didn't have any. I've made this several times, not twice a week though, every time it's hit. My son says it's his 3rd favorite meal behind pizza and spaghetti. Easy and special Friday night dinner.
Another winner from "Light & Tasty" magazine. Things I did differently... I omitted the salt (the beef broth and sun dried tomatoes are already salted) and I cooked the steaks out on the grill. We had the first sign of spring today so I drug out the grill. I made the sauce separately in a l sauce pan. Served the steaks and mushroom sauce with baked potatoes and steamed carrots for a very special Thursday dinner.
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