Steak with Burgundy Mushroom Sauce The Pioneer Woman

Steak with Burgundy Mushroom Sauce The Pioneer Woman Hanger Steak with Mushrooms and Red Wine Sauce recipe Epicurious.com red wine mushroom and onion sauce for steak Wagyu Rib Eye Steak Caramelized Onions Stock Photo 332519666 Shutterstock Red wine and mushroom sauce..steaks anyone?. Hanger Steak with Mushrooms and Red Wine Sauce recipe Epicurious.com Steak with Burgundy Mushroom Sauce The Pioneer Woman

red wine mushroom and onion sauce for steak Steak with Burgundy Mushroom Sauce The Pioneer Woman Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 it is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine a few varieties for any gourmet touch.

 

Mushrooms are full of nutrients and vitamins as well as flavor. One portobello mushroom has all the potassium being a banana; potassium plays a huge role in cardiovascular health and has been shown to help regulate blood pressure. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are filled with selenium, an effective antioxidant seen to lessen the risk of cancer of prostate.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When useful for 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 change an everyday meat and potatoes meal into a romantic dinner, which 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 even 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 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 within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and set aside.

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