Beef Sirloin Tips with Mushrooms over HotButtered Noodles anotherfoodieblogger

Beef Sirloin Tips with Mushrooms over HotButtered Noodles anotherfoodieblogger Dinner 11/30 : PotterPlayRP mushroom sauce for steak reddit Sirloin steak over cheddar mashed potatoes served with a light bourbon mushroom cream sauce [I ate] tomahawk steak medium with mushroom sauce and chips : reddit: the front page of the . Dinner 11/30 : PotterPlayRP Beef Sirloin Tips with Mushrooms over HotButtered Noodles anotherfoodieblogger

mushroom sauce for steak reddit Beef Sirloin Tips with Mushrooms over HotButtered Noodles anotherfoodieblogger Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 is also 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 number of varieties for a gourmet touch.

 

Mushrooms are rich in nutrients and vitamins along with flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate blood pressure. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and they are filled with selenium, a robust antioxidant seen to help reduce potential risk of prostate type of cancer.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is a fantastic way to change a day to day meat and potatoes meal into a romantic dinner, and is also certain to impress 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 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 large skillet over medium-high heat. Stir in the 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 to the skillet, add the bay leaf if desired, and bring to some boil over high heat. Boil for six or seven minutes, or until the port begins to reduce and take on a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch into the water, and whisk them in to the boiling sauce. Stir before sauce thickens. Remove the skillet through the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back into the sauce.