Top 25 ideas about Beef Stroganoff With Rice on Pinterest Slow cooker freezer meals, Make

Top 25 ideas about Beef Stroganoff With Rice on Pinterest Slow cooker freezer meals, Make Whats For Dinner? mushroom sauce for steak using sour cream Homemade Beef Stroganoff Recipe Serena Bakes Simply From Scratch Top 25 ideas about Beef Stroganoff With Rice on Pinterest Slow cooker freezer meals, Make . Whats For Dinner? Top 25 ideas about Beef Stroganoff With Rice on Pinterest Slow cooker freezer meals, Make

mushroom sauce for steak using sour cream Top 25 ideas about Beef Stroganoff With Rice on Pinterest Slow cooker freezer meals, Make Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition to your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is in the same way 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 few varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals and also flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance can help regulate blood pressure level. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and so are packed with selenium, a powerful antioxidant seen to lessen the chance of cancer of prostate.

Port vino is a sweet, red dessert wine available 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 well with the mushrooms. This sauce is a fantastic way to make an every day meat and potatoes meal right into a romantic dinner, and is certain to impress your invited 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 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 your 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 realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and hang aside.

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