STEAKS WITH FRENCH ONION SAUCE
Enjoy the taste of your favorite soup with a knife and fork! French onion soup gets "beefed" up in this unique main dish. A slice of toasted French bread fits right in. -Vicky Carlson of Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium-high heat, brown steaks in 1 teaspoon butter on both sides. Remove and keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Add consomme and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Return steaks to the pan. Cover and cook for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with toasted French bread.
Nutrition Facts :
SIRLOIN STEAK WITH MUSHROOMS
Steak served with a sophisticated but easy pan sauce of shiitake mushrooms, tarragon, white wine, shallot, and butter. Impress your sweetheart with this dish!
Provided by brandon
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Season steak with salt and pepper on both sides.
- Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
- Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.
Nutrition Facts : Calories 568.6 calories, Carbohydrate 5.5 g, Cholesterol 119.3 mg, Fat 42.6 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 19 g, Sodium 446.6 mg, Sugar 1.1 g
HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY
This recipe is an update of the classic Salisbury steak. With additions like smoked paprika in the beef mix and lightly caramelized onions in the gravy, this version will be a new family favorite to enjoy with a side of mashed potatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
- Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
- For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
- Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
- Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
- Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.
FRENCH ONION STEAK WITH MUSHROOMS
Prepared French onion soup and sherry make a wonderful sauce for these steaks smothered with mushrooms. Egg noodles are a great accompaniment to soak up all the juices.
Provided by CookingONTheSide
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 2 T butter in 12-inch skillet over medium-high heat.
- Add mushrooms and cook, stirring occasionally, 10 minutes until browned and liquid has evaporated. Transfer to bowl.
- Start to cook egg noodles according to package directions.
- Sprinkle steaks with salt.
- Brown 2 steaks, 1 1/2 minutes per side. Transfer to bowl with mushrooms. Repeat process with remaining steaks.
- Return steaks and mushrooms to skillet.
- Add 1/3 cup dry sherry and bring to a boil; boil 30 seconds.
- Add French onion soup and 2/3 cup water; return to boil.
- Reduce heat to medium-low and simmer 20 minutes until steaks are tender and sauce has reduced slightly.
- Drain noodles. Serve steaks with noodles and your favorite vegetable.
Nutrition Facts : Calories 809.5, Fat 33.4, SaturatedFat 13.9, Cholesterol 200.8, Sodium 1290.9, Carbohydrate 52.4, Fiber 3.6, Sugar 5.9, Protein 56.7
SWISS STEAK WITH MUSHROOMS, ONIONS, & GRAVY
It is a variation of the dish which my mother made all my life and which I have continued to make my entire marriage. Since there are so few Swiss Steak recipes here with gravy I decided to share this one.
Provided by CarrolJ
Categories < 4 Hours
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut meat into 6-8 large sized pieces (meat will shrink).
- Mix the flour, salt, and pepper in a medium sized dish.
- In a 12 inch skillet heat the vegetable oil until medium hot over medium high heat.
- Dredge meat in the flour mixture well on both sides.
- Brown the meat in the oil well on both sides.
- There should be enough room in the skillet to brown all the meat at once.
- Turn the heat down to medium low.
- Pour the mushrooms and liquid over the meat.
- Top the mushrooms with the sliced onions.
- Cover and simmer 1 to 1 1/2 hours until the meat is tender.
- NOTE**** add water 1/2 cup at a time about every 15 minutes to keep the meat cooking with moist heat.
- When meat is tender turn off heat and remove meat from pan.
- Add 3-3 1/2 cups of cold water to the remaining flour which wasn't using with dredging.
- Stir well to remove lumps.
- Slowly add to the drippings in the pan.
- Stir constantly over medium heat until thickened.
- If gravy is too thick add more water-- if too thin add more flour mixed with cold water.
- Taste and add more salt, pepper/and or beef flavoring as desired.
- Turn heat down to low and gently slide the meat back into the gravy.
- Heat until the meat is hot again and serve.
- Great with mashed potatoes or steamed rice.
- OPTIONAL Hint: I often add a couple teaspoons of Kitchen Bouquet to the finished gravy to give it more color. I decided I should add a note about this in case others would like this helpful hint.
Nutrition Facts : Calories 207.1, Fat 9.4, SaturatedFat 1.2, Sodium 583.3, Carbohydrate 26.8, Fiber 1.3, Sugar 1.3, Protein 3.8
SALISBURY STEAK WITH MUSHROOMS
A great from-scratch salisbury steak and gravy recipe I found a long time ago. The mushroom and onion gravy is wonderful over mashed potatoes or rice. The gravy is still good without mushrooms. I've made it for my husband that way.
Provided by Krystal Wetter
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
- Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
- Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 17.2 g, Cholesterol 115.3 mg, Fat 15.8 g, Fiber 1.5 g, Protein 26.6 g, SaturatedFat 6 g, Sodium 1128.9 mg, Sugar 2.9 g
MUSHROOMS AND ONIONS FOR STEAK
This is how I sauté mushrooms and onions to serve with grilled steak. I've been doing it this way for years and never really thought of it as a recipe until today when my husband mentioned that it was the best he'd ever had. If you have leftovers, make an omelet with them with smoked swiss cheese and serve with hot, steaming bowls of tomato soup with basil. Just trust me on that.
Provided by Hey Jude
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter and olive oil together in a frying pan and add the mushrooms and onions; let them cook slowly, over medium heat, until the mushrooms are getting a little brown and the onions are nice and soft, about 20 minutes.
- While there's still some moisture left from the mushrooms, add the Worcestershire sauce and garlic salt.
- The mixture will thicken and it's ready to serve.
- Serve with grilled steak and use leftovers for omelets.
- Makes 4 servings if served with steak.
Nutrition Facts : Calories 106, Fat 9.4, SaturatedFat 4.2, Cholesterol 15.3, Sodium 68.7, Carbohydrate 4.8, Fiber 1.1, Sugar 2.4, Protein 2.1
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