Rump steak with mushroom sauce and baby potatoes The Meat Barn Warrnambool

Rump steak with mushroom sauce and baby potatoes The Meat Barn Warrnambool Easy Smothered Steak Recipe Cream of Mushroom soup, fresh mushrooms, onions, and Worcestershire mushroom sauce for steak with worcestershire Steak with tarragon and mushroom sauce The Happy Foodie Free Recipe Hub: July 2011. Easy Smothered Steak Recipe Cream of Mushroom soup, fresh mushrooms, onions, and Worcestershire Rump steak with mushroom sauce and baby potatoes The Meat Barn Warrnambool

mushroom sauce for steak with worcestershire Rump steak with mushroom sauce and baby potatoes The Meat Barn Warrnambool Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 would like, or combine several varieties for the gourmet touch.

 

Mushrooms are rich in vitamins and nutrients as well as flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a crucial 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 filled with selenium, a powerful antioxidant known to help in reducing the potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a brilliant way to show a day to day meat and potatoes meal into a romantic dinner, and is also guaranteed to impress your friends and relatives if serving onlookers.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or even 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 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 of the skillet in to a bowl and hang up aside.

Pour the port into the skillet, add the bay leaf if desired, and produce to a boil over high heat. Boil for six or seven minutes, or before the port starts to reduce and accept a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch into the water, and whisk them in to the boiling sauce. Stir until the sauce thickens. Remove the skillet through 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.