A Mushroom Sauce for Steaks
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We had some leftover mushrooms in the fridge and planned to grill steaks for a Sunday dinner, so I came up with this sauce.
Season your steaks lightly, since this sauce will have plenty of flavor. This is enough for 2-4 steaks.
A Mushroom Sauce for Steaks
Category
BBQ/Grilling
Condiments
Persons
4
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- A quarter onion, sliced thin
- 2 Tbsp butter
- 2 Tbsp olive oil
- 6-8 mushrooms, cut in half and then sliced.
- 1-3 cloves of garlic
- 1 cup beef broth
- 1 Tbsp corn starch
- 1 tsp Kitchen Bouquet
- Cracked black pepper
Instructions
- Heat a skillet on the stove over low heat, and melt the butter.
- If making the broth from bullion, base or granules, do that ahead so it has a chance to cool before adding the corn starch.
- Slice the onions and the mushrooms, mince the garlic.
- When the butter is melted, add the olive oil, and then the sliced onions.
- Turn the heat up to medium and gently brown the onions.
- When the onions are translucent and browned on the edges, turn the heat down to medium low and add the mushrooms. Putting the mushrooms on top of the onions will greatly speed up the browning process
- Cook until the mushrooms are browned and reduced.
- When the mushrooms look done add the garlic. Stir through and brown for a minute or two.
- Add the corn starch and the kitchen bouquet to the beef stock and stir through to dissolve.
- Add the beef stock mix to the mushrooms and onions, and stir through. Return to medium heat to thicken the sauce.
- Add some cracked pepper to the sauce.
- If the sauce gets a little too thick, you can thin it with some red wine, some beer, or some water.
- Serve over your steaks when you plate them.