Sirloin steak in brown onion mushroom sauce Al Ahram Weekly

Sirloin steak in brown onion mushroom sauce Al Ahram Weekly Grilled Steak With Tomato Mushroom Sauce Recipe — Dishmaps mushroom tomato sauce for steak Steak Pizzaiola with Sausage, Mushroom Tomato Sauce TastingSpoons Grilled Steak With Tomato Mushroom Sauce Recipe — Dishmaps. Grilled Steak With Tomato Mushroom Sauce Recipe — Dishmaps Sirloin steak in brown onion mushroom sauce Al Ahram Weekly

mushroom tomato sauce for steak Sirloin steak in brown onion mushroom sauce Al Ahram Weekly Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine a few varieties for a gourmet touch.

 

Mushrooms are abundant with vitamins and minerals in addition to flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a crucial role in cardiovascular health and can help regulate blood pressure levels. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and therefore are packed with selenium, a powerful antioxidant recognized to lessen the potential risk of cancer of the prostate.

Port vino 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 worthy of finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a wonderful way to show a regular meat and potatoes meal in to a romantic dinner, which is guaranteed 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 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 inside a large skillet over medium-high heat. Stir within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl as well as set aside.

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