Mushroom Gravy Sauce for Steak
Mushroom Gravy Sauce for Steak

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, mushroom gravy sauce for steak. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Mushroom Gravy Sauce for Steak is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Mushroom Gravy Sauce for Steak is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook mushroom gravy sauce for steak using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom Gravy Sauce for Steak:
  1. Get 8 oz mushroom
  2. Prepare 1 tbsp butter
  3. Get 1 tbsp olive oil
  4. Prepare 1/2 cup dry red wine
  5. Take 3/4 cup beef broth
  6. Prepare 2 tbsp flour
  7. Get 3 tbsp cold water
  8. Make ready 1 tsp dried parsley flakes
  9. Make ready to taste salt & pepper

Add cream, salt and pepper and bring to a boil. Immediately transfer to a small bowl; whisk in broth until smooth. Whisk in the broth and scrape up all the browned bits from the bottom of the pan. Add red wine and simmer for a few minutes.

Steps to make Mushroom Gravy Sauce for Steak:
  1. Saute mushrooms in butter and oil for 3-5 minutes, stirring occasionally
  2. Add red wine and simmer for a few minutes
  3. Add beef broth and simmer to reduce a bit, about 5 minutes
  4. Combine flour and cold water and whisk until smooth. Stir into the mushrooms until well blended
  5. Season to taste and simmer for about 1 minute, until thickened. If too thick, add a bit more broth
  6. Add parsley simmer for a minute
  7. Serve on top of steak! Enjoy!

Whisk in the broth and scrape up all the browned bits from the bottom of the pan. Add red wine and simmer for a few minutes. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season. Season with black pepper and thyme.

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