Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy Salisbury Steak with Mushroom Gravy RecipeTin Eats best mushroom gravy for salisbury steak Best Salisbury Steak With Mushroom Gravy Recipe Food.com Salisbury Steak with Mushroom Gravy. Salisbury Steak with Mushroom Gravy RecipeTin Eats Salisbury Steak with Mushroom Gravy

best mushroom gravy for salisbury steak Salisbury Steak with Mushroom Gravy Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for a 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 in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you wish, or combine several varieties for a gourmet touch.

 

Mushrooms are rich in nutrients and vitamins in addition to flavor. One portobello mushroom has just as much potassium as a banana; potassium plays an important role in cardiovascular health and is shown to help regulate hypertension. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and therefore are filled with selenium, a robust antioxidant seen to help in reducing the chance of cancer of prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a brilliant way to make a regular meat and potatoes meal into a romantic dinner, and is also guaranteed to impress your invited guests 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, if the 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 inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and hang aside.

Pour the port to the skillet, add the bay leaf if desired, and convey 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 within the mustard and broth. Dissolve the cornstarch in the water, and whisk them into the boiling sauce. Stir prior to the sauce thickens. Remove the skillet from the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in to the sauce.