Blade Steaks With Mushrooms Recipes

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STEAKS WITH MUSHROOMS

For a budget-friendly option, I cut the small steaks off a good roast purchased on sale, then individually wrap and freeze them. Then I just take out as many as needed at a time. -Jeanette K. Cakouros, Brunswick, Maine

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 5



Steaks with Mushrooms image

Steps:

  • Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.

Nutrition Facts : Calories 197 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 737mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein.

2 boneless beef sirloin steaks (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 cup sliced fresh mushrooms

BLADE STEAKS WITH MUSHROOM-MADEIRA SAUCE

Provided by Lillian Chou

Categories     Beef     Mushroom     Sauté     Quick & Easy     Father's Day     Dinner     Steak     Fortified Wine     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7



Blade Steaks with Mushroom-Madeira Sauce image

Steps:

  • Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté steaks, turning once, 5 to 9 minutes total for medium-rare. Transfer to a plate and keep warm, covered.
  • Add shallot and remaining tablespoon oil to skillet and sauté over medium-high heat 30 seconds. Add mushrooms and sauté until golden, 3 to 4 minutes. Stir in Madeira, 1/4 teaspoon salt, and 1/8 teaspoon pepper and briskly simmer 2 minutes. Stir in water and any meat juices from plate and boil 2 minutes. Stir cornstarch mixture, then stir into mushrooms and simmer until thickened, about 1 minute. Season sauce with salt and spoon over steaks.

1 1/2 pound top blade beef chuck steaks
2 tablespoons olive oil, divided
1 shallot, chopped
2 (4 ounce) packages sliced fresh mushrooms
1/2 cup Madeira
3/4 cup water
1 teaspoon cornstarch mixed with 1 tablespoon water

TOP BLADE STEAKS SMOTHERED IN MUSHROOMS & ONIONS RECIPE

Provided by Walt

Number Of Ingredients 14



Top Blade Steaks Smothered in Mushrooms & Onions Recipe image

Steps:

  • Pound steaks to 1/2 in. thickness, season with salt and pepper. Dredge one at a time in flour. Brown in 1 Tbsp each of butter and oil in lg. skillet over med-high heat until nicely browned on both sides but not cooked through, about 4 min per side. Transfer steaks to platter. Save caramelized bits from steaks and add 1/2 Tbsp. each of butter and oil. Saute mushrooms over med-high heat, stirring occasionally until tender and just starting to brown, about 15-20 min. Transfer mushrooms to wide bowl. Add the remaining 1/2 Tbsp butter and oil, onions, thyme and paprika. Season lightly with salt and pepper and saute until onions are soft and almost translucent, about 8 min. Pour in 1/2 cup sherry and bring to a boil. Stir to loosen any bits stuck to the pan's bottom. Reduce heat to a gentle simmer and return mushrooms and their juices to pan. Stir to combine. Tuck steaks into the mixture smothering them with some of the mushrooms and onions. Reduce heat to low, cover tightly, and simmer gently until steaks are fork tender - about 1 1/4 to 1 1/2 hours or 30 minutes in a pressure cooker. Transfer steaks to serving platter. Increase the heat and add cream or milk and boil until the sauce is the consistency of thick cream soup, about 3-5 min. Stir in remaining sherry, a generous squeeze of lemon and half the chopped parsley. Taste for salt and pepper. Spoon the sauce over the steaks and sprinkle with remaining parsley. (Served over buttered egg noodles or with mashed potatoes)

6 1 " thick boneless top blade steaks -- 2 3/4 lbs
coarse salt & pepper
1/2 c. flour -- for dredging
2 Tbsp unsalted butter
2 Tbsp extra vigin olive oil
3/4 lb. button mushrooms -- sliced
3/4 lb. med. portobellor mushrooms -- sliced
1 Tbsp chopped fresh thyme or 1 tsp. dried
1 1/2 tsp sweet Hungarian paprika
1/2 c. plus 4 tsp dry sherry
1/2 c. light cream
1/2 lemon
2 Tbsp chopped flat parsley
2 lg. onions sliced 1/4 in. thick

BAKED STEAK WITH ONIONS AND MUSHROOMS RECIPE - (4.1/5)

Provided by DreiFromBK

Number Of Ingredients 15



Baked Steak with Onions and Mushrooms Recipe - (4.1/5) image

Steps:

  • 1. Adjust oven rack to middle position and heat oven to 300 degrees. Pat steaks dry with paper towels and season with salt and pepper. Spread cornstarch in shallow dish. Working with 1 steak at a time, dredge steaks in cornstarch, shaking off excess, and transfer to plate. 2. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add 3 steaks at a time and cook until browned, about 3 minutes per side, then return to plate. Repeat with remaining 2 tablespoons oil and remaining 3 steaks. 3. Remove skillet from heat and discard oil. Combine water, soy sauce, and tomato paste in now-empty skillet, scraping up any browned bits. Stir in onions, mushrooms, garlic, rosemary, and 1/4 teaspoon salt. Place steaks in single layer on top of onion mixture and add any accumulated steak juices. 4. Cover skillet, transfer to oven, and bake for 2 hours. Uncover and continue to bake until steaks are browned and fork tender, about 30 minutes longer. Transfer steaks to platter, tent loosely with aluminum foil, and let rest for 5 minutes. Season onion mixture with salt and pepper to taste and spoon over steaks. Sprinkle with parsley. Serve.

6 6
You can use white button mushrooms in place of the cremini.
Ingredients
6 6 to 8-ounce) 1 8-ounce) beef blade steaks, 1 inch thick, trimmed
Salt and pepper
1/3 1/3 1/3 cup cornstarch
1/4 1/4 1/4 cup vegetable oil
1 1 1 tablespoon water
1 1 1 tablespoon soy sauce
1 1 1 tablespoon tomato paste
2 2 2 onions, halved and sliced thin
8 8 8 ounces cremini mushrooms, trimmed and sliced thin
2 2 2 garlic cloves, minced
1 1 1 teaspoon chopped fresh rosemary
2 2 2 tablespoons chopped fresh parsley

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