Mushroom Sauce Steak

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Mushroom Sauce is and will always be a number one to serve with steaks.  The sauce can also be used on burgers or on vegetables such as cauliflower.

The steaks were soft and melt in the mouth with this simple dunk and roast method - I would however advise not to use a cheap cut and expect miracles ;-)

Mushroom Sauce Steak

{serves 4 }

STEAK:

3 TB Olive Oil

1 TB Balsamic Vinegar

1 TB Muscovado Brown Sugar  {or any soft brown sugar}
Salt & Freshly Ground Black Pepper
4 Steaks {I used Rump - other cuts : T-bone, Sirloin or Ribeye}

SAUCE:

3 TB Butter
1 small Onion, chopped finely
3 t Garlic, crushed
250g Mushrooms, sliced
1/4 cup White Wine  {or chicken stock}
Salt & Freshly Ground Black Pepper
1 cup Fresh Cream {whipping cream}


1.) Combine the Olive Oil, Vinegar, Brown Sugar and Salt & Pepper - pour onto a flat plate - Dip the steaks on both sides - roast the Steaks under the grill until done to you liking, turning once or twice. {this can also be done on the braai (BBQ) }
2.) Meanwhile, melt the butter in a large pan - add the Onion and Garlic - saute until soft and golden - add the Mushrooms, cook until it starts to brown - add the Wine {or Stock} -stir and season with Salt & Pepper - lastly add the Cream and simmer until thick.

Serve the Steaks with the Mushroom Sauce, a veggie or two,  or some salads and rolls.


Enjoy!

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