1. STEAK IN CREAMY MUSHROOM SAUCE
4 beef top loin steaks (approximately 1 1/2 lbs.)
1 tbsp. butter
SAUCE:
1/2 lb. fresh mushrooms, sliced
1 tbsp. butter
1/2 c. onion, chopped
2 tbsp. flour
1 1/2 c. half & half
2 tsp. Worcestershire sauce
1 tsp. garlic powder
Salt & pepper to taste
Trim steaks and allow to sit at room temperature for 2 hours.
Meanwhile prepare sauce: In a heavy skillet saute mushrooms in butter until they are slightly brown; add onions and continue to saute until onions are golden and transparent; sprinkle with flour and stir to blend. Add half & half, stirring a little at a time, simmer until thick and creamy. Add Worcestershire sauce, garlic powder, salt and pepper.
In another skillet, brown a tablespoon butter; add steaks and brown slightly on both sides. Reduce heat, cover and allow steaks to simmer for a few minutes in their own juices. Pour mushroom sauce over steaks and continue simmering for a few more minutes until they are tender and done to your liking. Serves 4.
2. BROILED STEAK WITH MUSHROOM WINE SAUCE
2 tbsp. butter
1/4 lb. mushrooms, thinly sliced
2 tbsp. finely chopped onions
2 tsp. flour
1 clove garlic
1/4 tsp. salt and pepper
2 tbsp. tomato paste
1/2 c. dry red wine
1/4 c. water
2 lb. boneless sirloin steak
In small saucepan, melt butter over medium heat. Add mushrooms, onion, and garlic; saute until onion is transparent, stirring frequently. Remove from heat.
Stir in flour, salt, pepper and tomato paste. Blend in wine and water. Bring to a boil, stirring frequently. Cover, reduce heat and simmer about 20 minutes. Meanwhile, broil steak to desired doneness. Serve with wine sauce. Makes 6 servings.
