MUSHROOM SHERRY CREAM SAUCE
This sauce is a cheaper alternative to a Steak Diane, and is a bit milder and sweeter in taste.
Provided by Gav
Categories Mains
Time 15m
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet. Fry the shallot, garlic and spring onion for about one minute on medium heat. Then add the mushrooms and butter and cook for another 2-3 minutes.
- Then, being very careful, add the Sherry to the pan and allow it to ignite. Do this by holding the pan away from you at an angle over the hob (if you are cooking with gas). When the flame dies out, stir the contents around the pan.
- Change to low heat and add the mustard and Worcestershire sauce and the cream and stir well. Heat for another minute until the sauce has thickened before serving.
CUBE STEAK WITH MUSHROOM-SHERRY SAUCE
Cube steak is a tougher cut of meat pounded to make it tender. We like it because it cooks quickly and is inexpensive--perfect for a weeknight dinner. Look for presliced mushrooms to save even more time on prep. Serve with: Mashed potatoes and grilled broccoli rabe.
Provided by EatingWell Test Kitchen
Categories Healthy Steak Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Sprinkle steaks with 1/2 teaspoon pepper and salt. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium. (If necessary, cook in two batches.) Transfer the steaks to a plate and cover to keep warm.
- Add the remaining 1 tablespoon oil to the pan. Add mushrooms, shallot and the remaining 1/4 teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add thyme, sherry and broth; bring to a boil and cook, stirring, until thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat; stir in sour cream. Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce. Serve the steaks with the sauce.
Nutrition Facts : Calories 268 calories, Carbohydrate 5.8 g, Cholesterol 72.7 mg, Fat 12 g, Fiber 0.8 g, Protein 29 g, SaturatedFat 2.9 g, Sodium 431.1 mg, Sugar 1.5 g
MINUTE STEAKS WITH BARBEQUE BUTTER SAUCE
Everyone knows that a minute steak is only as good as the pan sauce, and this recipes offers an ultra-simple barbeque butter sauce. There's only a small amount of butter, but the way it blends with the beef broth and barbeque sauce, the effect is amplified.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 7m
Yield 2
Number Of Ingredients 8
Steps:
- Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic.
- Generously season each steak with salt and ground black pepper. Set aside.
- Combine beef broth, barbeque sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.
- Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest.
- Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.
- Spoon broth and butter mixture over steak and serve.
Nutrition Facts : Calories 318 calories, Carbohydrate 4.6 g, Cholesterol 81 mg, Fat 22 g, Fiber 0.2 g, Protein 24.1 g, SaturatedFat 7.6 g, Sodium 409.1 mg, Sugar 3.1 g
MINUTE STEAKS WITH SHERRY-MUSHROOM SAUCE
Steps:
- In a small bowl, stir together the grilling blend, oregano, and paprika. Sprinkle over both sides of the beef. Using your fingers, gently press to adhere.
- In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook 2 of the steaks for 1 minute on each side, or until the desired doneness. Transfer to a platter. Repeat with the second 1 teaspoon oil and the 2 remaining steaks. Transfer to the platter.
- Pour the remaining 1 teaspoon oil into the same skillet, swirling to coat the bottom. Scrape to dislodge any browned bits. Cook the mushrooms for 4 minutes, or until beginning to richly brown, stirring frequently.
- Stir in the garlic. Cook for 15 seconds, stirring constantly.
- Pour in 1/4 cup sherry. Cook for 1 minute, or until slightly reduced. Remove from the heat.
- Stir in the half-and-half, salt, and remaining 1 tablespoon sherry. Spoon over the steaks. Sprinkle with parsley and pepper.
- Cook's Tip
- In some areas of the country, minute steaks may be called thin top round steak. Just be sure the meat is really thin. It will be very tender if you don't overcook it.
- nutrition information
- (Per Serving)
- Calories: 195
- Total Fat: 6.0g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 1.5g
- Monounsaturated: 3.5g
- Cholesterol: 54mg
- Sodium: 359mg
- Carbohydrates: 4g
- Fiber: 1g
- Sugars: 2g
- Protein: 28g
- Dietary Exchanges
- 1 Vegetable
- 3 Lean Meat
MINUTE STEAK AND MUSHROOM SAUCE
One of my favorite meals to eat, this is sooo easy and can be done in about 30 minutes. Goes great with mashed potatoes and rolls of some kind are a MUST to sop up the extra mushroom sauce.
Provided by Redneck Epicurean
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice mushrooms (if using fresh) and saute in butter until tender.
- If using a can, drain well.
- Set aside.
- In a large skillet, heat oil.
- Salt minute steaks and dredge in flour.
- Fry until breading is brown.
- **Make sure when frying you leave the meat long enough for the breading to fry until it sets, as it will fall off if not fried long enough.
- This is what makes it GOOOOD!
- When the meat is fried, place on paper towels to drain excess oil.
- Place in a 2 quart casserole dish and keep warm.
- Leave 2 tablespoons of oil in the skillet and remove the rest.
- Add cream of mushroom soup, milk, and mushrooms, stirring constantly.
- Let soup simmer on med-low heat until throughly heated.
- Pour over warm meat and serve.
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.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 steaks (3 cups sauce).
Number Of Ingredients 9
Steps:
- 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 135°; medium, 140°; medium-well, 145°). 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). ,
Nutrition Facts :
MUSHROOM, SHERRY & GRAIN MUSTARD SAUCE
Try Gordon Ramsay's 'meaty' sauce to set off a big T-bone steak
Provided by Gordon Ramsay
Categories Side dish
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and fry the mushroomswith the garlic and thyme, stirring until softened.
- Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins. Add the vinegar and cook for a few secs more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
- Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.
MUSHROOM-SHERRY SAUCE
A good sauce for chicken breasts or pork chops. Use creminis (brown buttons) or portabello for and extra rich sauce.
Provided by Outta Here
Categories Sauces
Time 30m
Yield 3 cups sauce, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in heavy skillet over medium heat.
- Add the onions and garlic; sauté 5 minutes.
- Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes.
- Remove mushrooms and keep warm.
- Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.
- Stir in the sherry and cook 1 minute.
- Stir in the stock and return mushrooms to pan; simmer 5 minutes.
- If thinner sauce desired, add small amounts of sherry until desired consistency.
Nutrition Facts : Calories 235.6, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 405.1, Carbohydrate 17.3, Fiber 2.5, Sugar 4.8, Protein 6.8
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