Pan Seared Steak with Creamy Mushroom Sauce 30Min Steak Dinner Recipe!

Pan Seared Steak with Creamy Mushroom Sauce 30Min Steak Dinner Recipe! Sirloin Steak with Mushroom Sauce Salu Salo Recipes mushroom sauce for steaks pakistan Seared Steak with MustardMushroom Sauce Recipe EatingWell Steak with mushroomwine sauce Constantly Cooking. Sirloin Steak with Mushroom Sauce Salu Salo Recipes Pan Seared Steak with Creamy Mushroom Sauce 30Min Steak Dinner Recipe!

mushroom sauce for steaks pakistan Pan Seared Steak with Creamy Mushroom Sauce 30Min Steak Dinner Recipe! Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to 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 almost any mushroom you want, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are full of minerals and vitamins as well as flavor. One portobello mushroom has all the potassium as being a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate blood pressure level. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and are packed with selenium, a powerful antioxidant known to help reduce potential risk of prostate type of cancer.

Port wines are a sweet, red dessert wine available 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 adequately through the mushrooms. This sauce is the perfect way to change a day to day meat and potatoes meal right into a romantic dinner, and is certain to impress your invited guests if serving a crowd.

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 a large skillet over medium-high heat. Stir in the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl and set aside.

Pour the port into the skillet, add the bay leaf if desired, and bring with a boil over high heat. Boil for six or seven minutes, or before port begins to reduce and take on a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in to the water, and whisk them to the boiling sauce. Stir prior to the sauce thickens. Remove the skillet through the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back to the sauce.