Steaks With Mushroom Sauce Recipe

Name: Steaks With Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup boiling water; 1/2 cup sun-dried tomatoes (not packed in oil), julienned; 2 teaspoons butter; 2 cups whole fresh mushrooms, quartered; 1 shallot, chopped; 2 garlic cloves, minced; 1 beef top sirloin steak (1-1/2 pounds), cut into 4 pieces; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1 tablespoon olive oil; 1/2 cup dry red wine or reduced-sodium beef broth; 1/4 teaspoon dried thyme; 1 to 2 tablespoons all-purpose flour; 1-1/4 cups reduced-sodium beef broth

Servings: persons

1 cup boiling water
1/2 cup sun-dried tomatoes (not packed in oil), julienned
2 teaspoons butter
2 cups whole fresh mushrooms, quartered
1 shallot, chopped
2 garlic cloves, minced
1 beef top sirloin steak (1-1/2 pounds), cut into 4 pieces
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup dry red wine or reduced-sodium beef broth
1/4 teaspoon dried thyme
1 to 2 tablespoons all-purpose flour
1-1/4 cups reduced-sodium beef broth

1
In a small bowl, pour boiling water over sun-dried tomatoes; let stand 5 minutes. Drain.
2
In a large skillet coated with cooking spray, heat butter over medium-high heat; saute mushrooms and shallots until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Remove from pan.
3
Sprinkle steaks with pepper and salt. In same skillet, heat oil over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0), 5-7 minutes per side. Remove from pan; keep warm.
4
Add wine and thyme to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced by half. In a bowl, mix flour and broth until smooth; gradually add to wine mixture. Stir in sun-dried tomatoes and mushroom mixture; bring to a boil. Cook and stir until thickened, about 2 minutes. Spoon over steaks.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup boiling water, 1/2 cup sun-dried tomatoes (not packed in oil), julienned, 2 teaspoons butter, 2 cups whole fresh mushrooms, quartered, and more.

Yes, Steaks With 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.

That's it — enjoy your meal!

Steaks With Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions