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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I wanted to try something new with beef, so I created this recipe. Now, I prepared this entree a few times a month. The sauce adds wonderful flavor, and it is versatile enough to go with just about any meat.Bernadette Bennett, Waco, Texas Ingredients:
1 beef flank steak (1 pound) |
1 tablespoon canola oil |
1/4 cup dry red wine or beef broth |
1 tablespoon worcestershire sauce |
1 teaspoon minced fresh basil or 1/2 teaspoon dried basil |
mushroom wine sauce: |
1 cup sliced fresh mushrooms |
3/4 cup beef broth |
1/4 cup dry red wine or additional beef broth |
1/4 cup chopped green onions |
1 teaspoon butter |
1 teaspoon pepper |
2 teaspoons cornstarch |
1 tablespoon cold water |
Directions:
1. In a large skillet, brown steak in oil. Stir in the wine,
2. Worcestershire sauce and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 2-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove steak and keep warm.
3. To the skillet, add the mushrooms, broth, onions, butter and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mushrooms are tender.
4. Combine cornstarch and water until smooth; gradually stir into sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Thinly slice steak across the grain; serve with sauce. Yield: 4 servings.
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