Top Blade Steaks Smothered In Mushrooms Onions Recipes

STEAK SMOTHERED IN MUSHROOMS AND ONIONS WORCESTERSHIRE SAUCE

Steps:

• Season both sides of the steaks with steak seasoning and either cook on the grill or pan sear them.
• In a skillet melt butter over medium heat. Add the onions, mushrooms and Worcestershire sauce to the skillet and sauté for about 10 minutes or until brown and tender. Remove skillet from heat.
• Serve mushrooms and onions over steaks. Can also serve with asparagus as a side dish.

BAKED STEAK WITH ONIONS AND MUSHROOMS RECIPE - (4.1/5)

Steps:

• 1. Adjust oven rack to middle position and heat oven to 300 degrees. Pat steaks dry with paper towels and season with salt and pepper. Spread cornstarch in shallow dish. Working with 1 steak at a time, dredge steaks in cornstarch, shaking off excess, and transfer to plate. 2. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add 3 steaks at a time and cook until browned, about 3 minutes per side, then return to plate. Repeat with remaining 2 tablespoons oil and remaining 3 steaks. 3. Remove skillet from heat and discard oil. Combine water, soy sauce, and tomato paste in now-empty skillet, scraping up any browned bits. Stir in onions, mushrooms, garlic, rosemary, and 1/4 teaspoon salt. Place steaks in single layer on top of onion mixture and add any accumulated steak juices. 4. Cover skillet, transfer to oven, and bake for 2 hours. Uncover and continue to bake until steaks are browned and fork tender, about 30 minutes longer. Transfer steaks to platter, tent loosely with aluminum foil, and let rest for 5 minutes. Season onion mixture with salt and pepper to taste and spoon over steaks. Sprinkle with parsley. Serve.

BLADE STEAKS WITH MUSHROOMS

Steps:

• Pat steaks dry and cut 3 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil.
• Add butter to skillet and sauté mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks.
• Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/2 cup beef broth and simmer 2 minutes.
• While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute.

FRENCH ONION GRAVY RECIPE - (3.4/5)

Steps:

• Boil 1-1/2 cup water, add onion soup mix and simmer for 5 minutes. Add 1/2 cup water and 2 teaspoons flour. Bring to a boil.

BASIC SMOTHERED STEAK AND ONIONS

Steps:

• Mix the flour, salt and pepper together.
• Pound this mixture into the meat well.
• Cut the meat into 4-6 pieces.
• Heat the oil in a heavy skillet and cook the steaks in batches over medium-high heat until brown on both sides.
• Remove the meat and reduce the heat to medium.
• Add the onions and cook until limp and golden.
• If the pan is dry, add a few tablespoons of water to the skillet.
• Lay the meat over the onions and add the bay leaves, thyme, beer and beef stock.
• Cover tightly and reduce the heat to low.
• Simmer gently for 30-40 minutes until the meat is very tender.
• Do not let it boil.
• Remove the bay leaves and adjust the seasoning with salt and pepper.
• If the sauce is too thin, remove the meat and raise the heat; boil until the liquid thickens slightly.
• Serve the steaks topped with the onions and sauce.
• This is good served with either mashed potatoes or buttered noodles.

TOP BLADE STEAKS SMOTHERED IN MUSHROOMS & ONIONS RECIPE

Steps:

• Pound steaks to 1/2 in. thickness, season with salt and pepper. Dredge one at a time in flour. Brown in 1 Tbsp each of butter and oil in lg. skillet over med-high heat until nicely browned on both sides but not cooked through, about 4 min per side. Transfer steaks to platter. Save caramelized bits from steaks and add 1/2 Tbsp. each of butter and oil. Saute mushrooms over med-high heat, stirring occasionally until tender and just starting to brown, about 15-20 min. Transfer mushrooms to wide bowl. Add the remaining 1/2 Tbsp butter and oil, onions, thyme and paprika. Season lightly with salt and pepper and saute until onions are soft and almost translucent, about 8 min. Pour in 1/2 cup sherry and bring to a boil. Stir to loosen any bits stuck to the pan's bottom. Reduce heat to a gentle simmer and return mushrooms and their juices to pan. Stir to combine. Tuck steaks into the mixture smothering them with some of the mushrooms and onions. Reduce heat to low, cover tightly, and simmer gently until steaks are fork tender - about 1 1/4 to 1 1/2 hours or 30 minutes in a pressure cooker. Transfer steaks to serving platter. Increase the heat and add cream or milk and boil until the sauce is the consistency of thick cream soup, about 3-5 min. Stir in remaining sherry, a generous squeeze of lemon and half the chopped parsley. Taste for salt and pepper. Spoon the sauce over the steaks and sprinkle with remaining parsley. (Served over buttered egg noodles or with mashed potatoes)