How To Cook The Perfect Steak with an easy low carb mushroom sauce

How To Cook The Perfect Steak with an easy low carb mushroom sauce Flank Steak with Mushroom Sauce Recipe Allrecipes.com recipe for mushroom sauce for steak easy Steak with Creamy Mushroom Sauce Hamburger Steaks with Mushroom Gravy Dinners, Dishes, and Desserts. Flank Steak with Mushroom Sauce Recipe Allrecipes.com How To Cook The Perfect Steak with an easy low carb mushroom sauce

recipe for mushroom sauce for steak easy How To Cook The Perfect Steak with an easy low carb mushroom sauce Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine a few varieties for any gourmet touch.

 

Mushrooms are full of vitamins and minerals along with flavor. One portobello mushroom has all the potassium as being a banana; potassium plays an important role in cardiovascular health and is shown to help regulate hypertension. Mushrooms may also be full of B vitamins like riboflavin and niacin, and are loaded with selenium, a robust antioxidant known to lessen the risk of prostate type of cancer.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is a brilliant way to make a regular meat and potatoes meal in to a romantic dinner, and it is guaranteed to impress your invited 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 possibly 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, in case a 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 very large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in to a bowl and hang aside.

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