Steak With Sherried Mushrooms Recipes

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

SAUTEED MUSHROOMS WITH SHERRY AND GARLIC

Steps:

• If mushrooms are greater than one inch in diameter, cut into quarters.
• Heat 12 inch skillet over medium heat.
• Add 1 T olive oil. When the oil is hot enough to sizzle a piece of mushroom, add half the mushrooms and half the thyme. Raise the heat to medium-high and saute, stirring only occasionally, until the mushrooms are golden brown. If you stir them too often or crowd them in the pan, you'll prevent the mushrooms from carmelizing.
• Season with salt and pepper.
• Transfer the mushrooms to a bowl, and repeat with the remaining mushrooms. Add the garlic, and saute 1 minute, stirring. Return the reserved mushroom, with any accumulated juices, to the pan.
• Add the sherry and parsley, and boil until the liquid is reduced to a glaze, another minute or so.
• Add the butter, and gently swirl the pan as the butter melts and emulsifies with the sauce. Taste and adjust the seasonings with salt and pepper.
• Enjoy!

SHERRIED MUSHROOMS

Steps:

• Coat a large nonstick frypan with cooking spray, place over medium high heat until hot.
• Add green onions, saute until tender.
• Stir in mushrooms and remaining ingredients, cover and cook over low heat 10 minutes or until mushrooms are tender.

STEAK WITH SHERRIED MUSHROOMS

Steps:

• 1. Coat a large frying pan with oil. Set over medium-high heat. When hot, add steaks. For medium-rare, cook until well browned and meat gives slight resistance when pressed, 2 to 3 minutes per side. Remove to plates.
• 2. Reduce heat to medium. Add garlic butter to pan. When melted, add mushrooms. Sprinkle with salt and pepper. Stir often until edges turn brown, 3 to 4 minutes. Add chicken broth and sherry. Scrape bottom of pan to stir up any brown bits. Boil, stirring occasionally to develop flavor, 2 minutes. Spoon over steaks. Sprinkle with onion.