Beyond Recipes™ A Food and Recipe Blog: Steak with Red Wine Sauce, Mushrooms, Onions and Roast

Beyond Recipes™ A Food and Recipe Blog: Steak with Red Wine Sauce, Mushrooms, Onions and Roast Steak with Quick Mushroom Red Wine Sauce lowcarb, keto, paleo Meaty Entrees Pinterest red wine mushroom and onion sauce for steak Foodspotting Steak With Red Wine Mushrooms Recipe — Dishmaps. Steak with Quick Mushroom Red Wine Sauce lowcarb, keto, paleo Meaty Entrees Pinterest Beyond Recipes™ A Food and Recipe Blog: Steak with Red Wine Sauce, Mushrooms, Onions and Roast

red wine mushroom and onion sauce for steak Beyond Recipes™ A Food and Recipe Blog: Steak with Red Wine Sauce, Mushrooms, Onions and Roast Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition in your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine a few varieties for the gourmet touch.

 

Mushrooms are rich in minerals and vitamins along with flavor. One portobello mushroom has as much potassium as a banana; potassium plays an important role in cardiovascular health and has been shown to help regulate blood pressure levels. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and so are full of selenium, a robust antioxidant known to lessen the risk of cancer of the prostate.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a brilliant way to turn an every day meat and potatoes meal right into a romantic dinner, and is certain to impress you and your guests if serving a large group.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or perhaps a combination, thoroughly cleaned and cut into bite-sized pieces
1 cup port wine, any variety
1 bay leaf (optional)
1/4 cup Dijon mustard
1 14-ounce can beef broth (or vegetable broth, if the lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

Melt two tablespoons of butter in a large skillet over medium-high heat. Stir inside the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl and set aside.

Pour the port to the skillet, add the bay leaf if desired, and provide to your boil over high heat. Boil for six or seven minutes, or until the port begins to reduce and undertake a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch in the water, and whisk them in the boiling sauce. Stir prior to the sauce thickens. Remove the skillet in the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back into the sauce.