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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A rich mushroom sauce is a simple way to dress up a steak, and when made with red wine, it will add delicious flavor to any red meat. The recipe comes together easily, starting with sauteing the mushrooms in butter and oil; then the red wine is added and simmered for a few minutes before the beef broth goes in. The liquid is reduced, and then a mixture of flour and water is stirred in to help thicken the sauce. It is seasoned and finished off with a little parsley.
When you cook with wine, you always want to use one that you would enjoy drinking. This recipe works well with a dry red wine, such as Cabernet Sauvignon, Pinot Noir, Malbec, Merlot, and Syrah. You can use sliced button or crimini (baby bella) mushrooms in this recipe, or use a mixture of wild mushrooms. But no matter which type of mushroom you choose, the sauce is a great way to jazz up plain steaks and burgers, as well as pot roast, or slices of leftover roast beef. This mushroom sauce with red wine is also delicious over polenta or mashed potatoes.
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
8 ounces sliced mushrooms, preferably button or baby bellas
1/2 cup dry red wine
1 cup beef broth or stock
2 tablespoons all-purpose flour
3 tablespoons cold water
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon dried parsley
Gather the ingredients.
Melt the butter with the extra virgin olive oil in a skillet; add the mushrooms and sauté for 3 to 5 minutes, stirring occasionally.
Add the red wine and simmer for a few minutes.
Add the beef broth and simmer to reduce a bit, about 5 minutes.
Combine the flour and cold water in a small bowl or cup and whisk until smooth. Stir into the mushrooms until well blended.
Season to taste with salt and pepper and simmer for about 1 minute, until thickened. If the mixture is too thick, add a little more beef broth.
Add the parsley and more salt and pepper to taste.
Spoon on top of your beef dish and enjoy.
If you buy whole mushrooms, they will most likely need to be cleaned. There are two schools of thought when it comes to cleaning mushrooms: One is that they are like sponges, so using water to wash off the dirt will turn them soggy as they’re cooking; the other is that a little “shower” versus a “bath” is just fine, as long as the mushrooms are gently patted dry immediately afterward.
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