Pan Seared Cubed Steak with Mushroom Sage “Cream” Sauce Paleo, SCD, GAPS, grain free, dairy free

Pan Seared Cubed Steak with Mushroom Sage “Cream” Sauce Paleo, SCD, GAPS, grain free, dairy free Is Kitchen Bouquet Gluten Free – Wow Blog mushroom sauce for steak gluten free Flank Steak with Mushroom Sauce Recipe Allrecipes.com Steak with Tarragon Mushroom Sauce Annabel Karmel. Is Kitchen Bouquet Gluten Free – Wow Blog Pan Seared Cubed Steak with Mushroom Sage “Cream” Sauce Paleo, SCD, GAPS, grain free, dairy free

mushroom sauce for steak gluten free Pan Seared Cubed Steak with Mushroom Sage “Cream” Sauce Paleo, SCD, GAPS, grain free, dairy free Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for a dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is in the same way 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 to get a gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins along with flavor. One portobello mushroom has as much potassium being a banana; potassium plays an important role in cardiovascular health insurance and can help regulate blood pressure level. Mushrooms will also be full of B vitamins like riboflavin and niacin, and are loaded with selenium, a powerful antioxidant seen to reduce the potential risk of prostate type of cancer.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is a fantastic way to show an everyday meat and potatoes meal in to a romantic dinner, and is also likely 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 inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl and hang aside.

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