Minute Steak with Soy Mushrooms Better Homes and Gardens

Minute Steak with Soy Mushrooms Better Homes and Gardens Summer Slow Cooker Recipes Better Homes Gardens mushroom sauce steak better homes and gardens Perfect Steak with Creamy Mushroom and Bacon Sauce Sirloin Steak with Mushroom Sauce Salu Salo Recipes. Summer Slow Cooker Recipes Better Homes Gardens Minute Steak with Soy Mushrooms Better Homes and Gardens

mushroom sauce steak better homes and gardens Minute Steak with Soy Mushrooms Better Homes and Gardens Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in vitamins and minerals along with flavor. One portobello mushroom has just as much potassium like a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate blood pressure levels. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and are full of selenium, a powerful antioxidant seen to reduce the risk of cancer of prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is the perfect way to turn an everyday meat and potatoes meal in a romantic dinner, and it is sure to impress your guests if serving onlookers.

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 the large skillet over medium-high heat. Stir within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl and set aside.

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