Pepper Steak with Port, Zinfandel, and Mushroom Sauce Recipe

Name: Pepper Steak with Port, Zinfandel, and Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 2 large shallots, sliced; 1 1/2 pounds mushrooms, thickly sliced; 1 tablespoon all purpose flour; 1 cup Zinfandel; 1/2 cup ruby Port; 1/2 cup low-salt chicken broth; 1 1 1/4-pound top sirloin steak, about 3/4 to 1 inch thick; 3/4 teaspoon ground black pepper; 1/2 teaspoon salt

Servings: persons

3 tablespoons butter
2 large shallots, sliced
1 1/2 pounds mushrooms, thickly sliced
1 tablespoon all purpose flour
1 cup Zinfandel
1/2 cup ruby Port
1/2 cup low-salt chicken broth
1 1 1/4-pound top sirloin steak, about 3/4 to 1 inch thick
3/4 teaspoon ground black pepper
1/2 teaspoon salt

1
Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat.
2
Add shallots; saute 2 minutes.
3
Add mushrooms; cover and cook 5 minutes.
4
Uncover and saute until mushrooms are browned, about 10 minutes.
5
Add flour and stir 1 minute.
6
Add Zinfandel, Port, and broth.
7
Boil until sauce thickens enough to coat spoon thinly, stirring occasionally, about 10 minutes.
8
Season sauce to taste with salt and pepper.
9
Set aside.
10
Meanwhile, place steak between sheets of waxed paper.
11
Using mallet or rolling pin, pound steak to 1/2-inch thickness.
12
Coat both sides of steak with 3/4 teaspoon pepper and 1/2 teaspoon salt.
13
Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat.
14
Add steak to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
15
Transfer steak to work surface; do not clean skillet.
16
Add mushrooom sauce to skillet; bring to simmer, scraping up any browned bits.
17
Thinly slice steak; transfer to platter.
18
Spoon mushroom sauce over and serve.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter, 2 large shallots, sliced, 1 1/2 pounds mushrooms, thickly sliced, 1 tablespoon all purpose flour, and more.

Yes, Pepper Steak with Port, Zinfandel, and Mushroom Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper Steak with Port, Zinfandel, and Mushroom Sauce

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