Salisbury Steak with Gravy {Slow Cooker Recipe} Contented at Home

Salisbury Steak with Gravy {Slow Cooker Recipe} Contented at Home Extraordinary Life: Salisbury Steak with Brown Mushroom Gravy brown mushroom gravy for salisbury steak Salisbury Steak with Mushroom Gravy Salisbury Steak with Mushroom Gravy Recipe FineCooking. Extraordinary Life: Salisbury Steak with Brown Mushroom Gravy Salisbury Steak with Gravy {Slow Cooker Recipe} Contented at Home

brown mushroom gravy for salisbury steak Salisbury Steak with Gravy {Slow Cooker Recipe} Contented at Home Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for a dinner menu, do that 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 almost any mushroom you'd like, or combine several varieties for the gourmet touch.

 

Mushrooms are full of nutrients and vitamins in addition to flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and are full of selenium, a robust antioxidant known to reduce the risk of prostate cancer.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is a fantastic way to change an everyday meat and potatoes meal right into a romantic dinner, and it is certain to impress your 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 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, 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 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 your skillet in a bowl as well as set aside.

Pour the port in 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 begins to reduce and handle 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 in the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back to the sauce.