6 Keto Diet Recipes For Weight Loss That Actually Taste Good : SHEfinds howlDb

6 Keto Diet Recipes For Weight Loss That Actually Taste Good : SHEfinds howlDb A Simple Keto Recipe – Steak and Keto Mushroom Sauce – Ketogenic Endurance keto mushroom cream sauce for steak Keto Hamburger Steaks With Creamy Tomato Sauce Are LowCarb Heaven Beef 30Seconds Food The Keto Way: Burger Steak with Mushroom Sauce – im always hungry. A Simple Keto Recipe – Steak and Keto Mushroom Sauce – Ketogenic Endurance 6 Keto Diet Recipes For Weight Loss That Actually Taste Good : SHEfinds howlDb

keto mushroom cream sauce for steak 6 Keto Diet Recipes For Weight Loss That Actually Taste Good : SHEfinds howlDb Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with minerals and vitamins and also flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate blood pressure level. Mushrooms may also be full of B vitamins like riboflavin and niacin, and they are filled with selenium, an effective antioxidant known to reduce the potential 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 worthy of finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a wonderful way to make a regular meat and potatoes meal right into a romantic dinner, and it is certain to impress you and your guests if serving an audience.

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 large skillet over medium-high heat. Stir inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and hang 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 prior to the port starts to reduce and handle a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch into the water, and whisk them to the boiling sauce. Stir until the sauce thickens. Remove the skillet from your heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in to the sauce.