Keto Steak Dinner Recipe How to make an Easy Low Carb Steak Dinner

Keto Steak Dinner Recipe How to make an Easy Low Carb Steak Dinner Keto Mushroom Sauce Low Carb Have Butter will Travel keto mushroom cream sauce for steak Low Carb Salisbury Steak Keto Recipe • Stephanie de Montigny Steak with Quick Mushroom Red Wine Sauce The KetoDiet Blog. Keto Mushroom Sauce Low Carb Have Butter will Travel Keto Steak Dinner Recipe How to make an Easy Low Carb Steak Dinner

keto mushroom cream sauce for steak Keto Steak Dinner Recipe How to make an Easy Low Carb Steak Dinner 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, and is also equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you'd like, or combine a number of varieties for a gourmet touch.

 

Mushrooms are full of minerals and vitamins in addition to flavor. One portobello mushroom has all the potassium being a banana; potassium plays a huge role in cardiovascular health insurance and is shown to help regulate blood pressure level. Mushrooms may also be full of B vitamins like riboflavin and niacin, and they are full of selenium, a strong antioxidant recognized to reduce the chance of prostate type of cancer.

Port wine is a sweet, red dessert wine available 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 very well with the mushrooms. This sauce is a brilliant way to show a day to day meat and potatoes meal in a romantic dinner, and it is guaranteed 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 perhaps 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 the 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 out of your skillet into a bowl and set aside.

Pour the port in the skillet, add the bay leaf if desired, and provide to your boil over high heat. Boil for six or seven minutes, or before the port begins to reduce and accept a syrup-like quality. Whisk in 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 in the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back into the sauce.