Smothered cream of mushroom Hamburger steak Recipe recipes Steak recipes, Recipes, Beef

Smothered cream of mushroom Hamburger steak Recipe recipes Steak recipes, Recipes, Beef Keep Going Sam’s Journey to a Healthier and Happier 2018 Part 4 – Week 7 8 – Stuarts Foods mushroom sauce for steak morrisons Steak Dishes For Date Night Morrisons Morrisons Chicken Fillet Meal Deal Calories Images Chicken Collections. Keep Going Sam’s Journey to a Healthier and Happier 2018 Part 4 – Week 7 8 – Stuarts Foods Smothered cream of mushroom Hamburger steak Recipe recipes Steak recipes, Recipes, Beef

mushroom sauce for steak morrisons Smothered cream of mushroom Hamburger steak Recipe recipes Steak recipes, Recipes, Beef Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition in your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine a number of varieties for any gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins and also flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a huge role in cardiovascular health and can help regulate hypertension. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and therefore are packed with selenium, a strong antioxidant seen to help in reducing the potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a fantastic way to show a regular meat and potatoes meal into a romantic dinner, and 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, 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 inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl and hang aside.

Pour the port to the skillet, add the bay leaf if desired, and produce to your boil over high heat. Boil for six or seven minutes, or prior to the port starts 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 in the boiling sauce. Stir prior to the sauce thickens. Remove the skillet in the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back in the sauce.