Steaks with Mushroom Sauce Recipe

4.5 2 5
Steaks with Mushroom Sauce Recipe
Steaks with Mushroom Sauce Recipe photo by Taste of Home
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Steaks with Mushroom Sauce Recipe

Read Reviews
4.5 2 5
Publisher Photo
These rich steaks are smothered in a rich mushroom-wine sauce to create a wonderfully savory entree. The tender steaks, from Stephanie Allee of Hagerstown, Maryland, are sure to be a hit, and would certainly dress up any plate.
Recommended: 32 Super Steak Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1 cup boiling water
  • 1/2 cup sun-dried tomatoes (not packed in oil), julienned
  • 2 teaspoons butter
  • 2 cups whole fresh mushrooms, quartered
  • 1 shallot, chopped
  • 2 garlic cloves, minced
  • 1 beef top sirloin steak (1-1/2 pounds), cut into 4 pieces
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup dry red wine or reduced-sodium beef broth
  • 1/4 teaspoon dried thyme
  • 1 to 2 tablespoons all-purpose flour
  • 1-1/4 cups reduced-sodium beef broth

Directions

In a small bowl, pour boiling water over sun-dried tomatoes; let stand 5 minutes. Drain.
In a large nonstick skillet coated with cooking spray, heat butter over medium-high heat; saute mushrooms and shallots until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Remove from pan.
Sprinkle steaks with pepper and salt. In same skillet, heat oil over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-7 minutes per side. Remove from pan; keep warm.
Add wine and thyme to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced by half. In a bowl, mix flour and broth until smooth; gradually add to wine mixture. Stir in tomatoes and mushroom mixture; bring to a boil. Cook and stir until thickened, about 2 minutes. Spoon over steaks. Yield: 4 servings.
Originally published as Steaks with Mushroom Sauce in Light & Tasty February/March 2007, p49

Nutritional Facts

1 serving: 353 calories, 12g fat (4g saturated fat), 76mg cholesterol, 402mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

  • 1 cup boiling water
  • 1/2 cup sun-dried tomatoes (not packed in oil), julienned
  • 2 teaspoons butter
  • 2 cups whole fresh mushrooms, quartered
  • 1 shallot, chopped
  • 2 garlic cloves, minced
  • 1 beef top sirloin steak (1-1/2 pounds), cut into 4 pieces
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup dry red wine or reduced-sodium beef broth
  • 1/4 teaspoon dried thyme
  • 1 to 2 tablespoons all-purpose flour
  • 1-1/4 cups reduced-sodium beef broth
  1. In a small bowl, pour boiling water over sun-dried tomatoes; let stand 5 minutes. Drain.
  2. In a large nonstick skillet coated with cooking spray, heat butter over medium-high heat; saute mushrooms and shallots until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Remove from pan.
  3. Sprinkle steaks with pepper and salt. In same skillet, heat oil over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-7 minutes per side. Remove from pan; keep warm.
  4. Add wine and thyme to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced by half. In a bowl, mix flour and broth until smooth; gradually add to wine mixture. Stir in tomatoes and mushroom mixture; bring to a boil. Cook and stir until thickened, about 2 minutes. Spoon over steaks. Yield: 4 servings.
Originally published as Steaks with Mushroom Sauce in Light & Tasty February/March 2007, p49

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Reviews forSteaks with Mushroom Sauce

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MY REVIEW
GailMarie26 User ID: 50094 64003
Reviewed Jan. 24, 2014

"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."

MY REVIEW
Zafira Fauxhall User ID: 4054064 159306
Reviewed Mar. 4, 2010

"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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