Old Fashioned Hamburger Steaks with Mushroom Onion Gravy

Old Fashioned Hamburger Steaks with Mushroom Onion Gravy Mushroom Sauce For Steak, Mushroom Sauce Recipe, Creamy Sauce by HUMA IN THE KITCHEN YouTube mushroom sauce for steak ingredients Salisbury Steak with Mushroom and Wine Sauce Grilled Steaks with Mushroom Sauce Recipe Taste of Home. Mushroom Sauce For Steak, Mushroom Sauce Recipe, Creamy Sauce by HUMA IN THE KITCHEN YouTube Old Fashioned Hamburger Steaks with Mushroom Onion Gravy

mushroom sauce for steak ingredients Old Fashioned Hamburger Steaks with Mushroom Onion Gravy Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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, and is also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a few varieties for a gourmet touch.

 

Mushrooms are full of nutrients and vitamins in addition to flavor. One portobello mushroom has as much potassium being a banana; potassium plays an important role in cardiovascular health and has been shown to help regulate blood pressure levels. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and are filled with selenium, a powerful antioxidant proven to reduce the chance of cancer of prostate.

Port wines are 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 very well with the mushrooms. This sauce is a wonderful way to change a regular meat and potatoes meal in a romantic dinner, which is sure to impress you and your guests if serving a large group.

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 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 your skillet in to a bowl and hang up aside.

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