Sirloin Steak with Mushroom Sauce Salu Salo Recipes

Sirloin Steak with Mushroom Sauce Salu Salo Recipes Easy Low Fat Mushroom Sauce Recipe Food.com how to make a nice mushroom sauce for steak Salisbury Steak with Mushroom Gravy RecipeTin Eats Creamy mushroom sauce Simply Delicious. Easy Low Fat Mushroom Sauce Recipe Food.com Sirloin Steak with Mushroom Sauce Salu Salo Recipes

how to make a nice mushroom sauce for steak Sirloin Steak with Mushroom Sauce Salu Salo Recipes 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, which is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you wish, or combine a few varieties for any gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins along with flavor. One portobello mushroom has as much potassium like a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate blood pressure level. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and so are full of selenium, an effective antioxidant known to reduce the chance of cancer of the prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is the perfect way to show an every day meat and potatoes meal in 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 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, 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 a very large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl as well as set aside.

Pour the port into the skillet, add the bay leaf if desired, and provide 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 within the mustard and broth. Dissolve the cornstarch in the water, and whisk them in to the boiling sauce. Stir before sauce thickens. Remove the skillet from your heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in to the sauce.