100+ Cubed beef recipes on Pinterest Recipe for beef tips, Recipes for stew meat and Best beef

100+ Cubed beef recipes on Pinterest Recipe for beef tips, Recipes for stew meat and Best beef Schnitzel with German Mustard Mushroom Gravy mushroom dipping sauce for steak Grilled Flank Steak with Creamy Mushroom Sauce flank steak with mushroom sauce. Schnitzel with German Mustard Mushroom Gravy 100+ Cubed beef recipes on Pinterest Recipe for beef tips, Recipes for stew meat and Best beef

mushroom dipping sauce for steak 100+ Cubed beef recipes on Pinterest Recipe for beef tips, Recipes for stew meat and Best beef Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition to your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you wish, or combine a few varieties for any 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 insurance and can help regulate hypertension. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a powerful antioxidant known to help reduce the chance of cancer of the prostate.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well through the mushrooms. This sauce is the perfect way to change an everyday meat and potatoes meal in to a romantic dinner, which is certain 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 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 your 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 shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl as well as set aside.

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