Salisbury Steak Smothered In A Mushroom Onion Sauce… – You Betcha Can Make This!

Salisbury Steak Smothered In A Mushroom Onion Sauce… – You Betcha Can Make This! How To Make A Creamy Mushroom Sauce YouTube how to make a mushroom and onion sauce for steak Tbone Steaks with Mushroom Onion sauce in the Oven. Ran out of propane tonight so I found a Eclectic Recipes Grilled Steak with Tomato Mushroom Sauce Eclectic Recipes. How To Make A Creamy Mushroom Sauce YouTube Salisbury Steak Smothered In A Mushroom Onion Sauce… – You Betcha Can Make This!

how to make a mushroom and onion sauce for steak Salisbury Steak Smothered In A Mushroom Onion Sauce… – You Betcha Can Make This! Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in vitamins and minerals as well as flavor. One portobello mushroom has as much potassium as a banana; potassium plays a crucial 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 are filled with selenium, a strong antioxidant proven to lessen the risk of cancer of the prostate.

Port wines are a sweet, red dessert wine for sale 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 well from the mushrooms. This sauce is a brilliant way to make an everyday meat and potatoes meal in a romantic dinner, and is sure to impress you and your guests if serving an audience.

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 in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl as well as set aside.

Pour the port into the skillet, add the bay leaf if desired, and produce to a boil over high heat. Boil for six or seven minutes, or before port begins to reduce and accept a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in to the water, and whisk them into the boiling sauce. Stir before 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.