Steaks with Mushroom Sauce
This is a Sunday Dinner must.
An inebriated rich and savory gravy smothers tender beef sirloin steaks.
Steaks with Mushroom Gravy
4 servings
1/2 cup sun-dried tomatoes (not packed in oil), julienne
2 cups whole fresh mushrooms, quartered
2 garlic cloves, minced
1 shallot, chopped
2 teaspoons butter
1/2 teaspoon pepper
1/4 teaspoon salt
4 boneless beef sirloin steaks (6 ounces each)
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
In a small bowl, pour boiling water over sun-dried tomatoes. Cover and let stand for 5 minutes. Drain and set aside.
In a large nonstick skillet coated with cooking spray, saute the mushrooms, garlic and shallot in butter for 3-4 minutes or until mushrooms are tender. Remove and keep warm.
Combine pepper and salt; rub over steaks. In the same skillet, cook steaks in oil for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
Add wine or broth to the skillet, stirring to loosen any browned bits. Stir in thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until mixture is reduced by half.
In a small bowl, combine flour and broth until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in sun-dried tomatoes and mushroom mixture; heat through. Serve with steaks.
In a small bowl, combine flour and broth until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in sun-dried tomatoes and mushroom mixture; heat through. Serve with steaks.
From Taste of Home magazine
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