Do you like unusual and hearty meat dishes? Then this steak recipe with mushroom and wine sauce will be to your liking. Greens and mushrooms give the meat a special interesting taste, and dry red wine adds piquancy.
Pick your recipe
You will need
- For 6 servings:
- - pepper and salt;
- - seasoning "Italian herbs" - 2 tbsp.;
- - tomato paste - 50 ml;
- - corn starch - 3 tbsp;
- - beef broth - 700 ml;
- - dry red wine - 1/3 cup;
- - chopped garlic - 2 tbsp.;
- - medium white onion - 1 pc;
- - Portobello mushrooms - 100 g;
- - champignons - 350 g;
- - Brussels sprouts - 100 g;
- - zucchini - 100 g;
- - carrots - 200 g;
- - olive oil - 2 tbsp.;
- - tenderloin or skirt steaks - 6 pcs. 120 g each.
Instruction manual
1
Rinse the meat, pepper and salt, put on a grill or pan, pre-greased with olive oil. Set a medium-high heat and fry each piece for 4 minutes on each side. Next, remove the pan from the heat, cover the meat with foil.
2
Combine carrots, Brussels sprouts and squash in a bowl, add 1/2 tbsp. olive oil. Fry the vegetables over medium heat in several portions, on each side for 3 minutes.
3
Heat 1/2 tbsp. olive oil in a large pan. Place sliced mushrooms, garlic and white onions in it. Cook, stirring until the onion is golden. It should take no more than 7 minutes. Add wine, after 5 minutes, fill in the broth. Bring the mixture to a boil.
4
Dilute a tablespoon of cold water and starch in a bowl. Reduce the heat on the stove and slowly pour the prepared starch into the broth mixture. Stir the mixture until it thickens and begins to pester the spoon.
5
Add "Italian herbs", tomato paste, pepper and salt and cook, putting on low heat, for another 10 minutes.
6
Cut the steak into pieces, arrange in portions, pour the prepared sauce and serve the dish with vegetables.