Steak with Mushroom Sauce

We decided to spoil ourselves tonight and have steak for dinner. We don't have steak very often because of the cost but every once in awhile it is a nice change from our usual chicken. I love this recipe because if you have leftovers you can use the steak and mushroom sauce to make another meal!


Steak with Mushroom Sauce

4 boneless New York strip steaks (8 ounces each)
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 pound sliced mushrooms
1 large onion, sliced
1 teaspoon minced garlic
2 tablespoons butter
1/3 cup white wine
1 can (14 1/2 oz) beef broth
Salt and freshly ground black pepper to taste

Sprinkle both sides of the steaks with salt and pepper to taste, then lightly coat with the flour. In a large skillet cook steaks in oil to desired doneness. Remove the steaks and keep them warm in the oven.

In the same skillet saute the mushrooms, onions, and garlic until tender, adding more oil if necessary. Stir in the wine and bring to a boil for one minute. Add broth, butter and salt & pepper to taste. Bring to a boil. Boil for six minutes or until sauce is reduced by half.  Reserve one steak and 1 1/2 cups sauce for another meal.

Serves 4

Steaks frying in the skillet.

Frying the onions.

Mushroom sauce.

We had our steak with mashed potatoes and asparagus; it was really good. I think our son is becoming a steak lover. I hope he doesn't get too used to eating like a high roller. On Tuesday I will be making the leftover steak and sauce into a soup so check back if you would like the second recipe.

Till tomorrow...