Skillet Steak With Red Wine Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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We always grill our steaks, but earlier this week I had set out steaks for dinner and then we had a horrible storm, which made grilling impossible. I found this recipe in a cookbook and it was so good! I hope you enjoy it as well! Ingredients:
2 1/4 cups strong beef stock |
2 1/2 tablespoons flour |
2 small garlic cloves, minced |
1 teaspoon worcestershire sauce |
1/2 bay leaf |
3/4 tablespoon tomato paste |
2 beef bouillon cubes |
1 cup mushroom (sliced) |
1 tablespoon butter |
1/4 cup dry red wine |
salt and pepper |
3 tablespoons butter |
32 ounces sirloin steaks |
parsley sprig, for garnish |
Directions:
1. Heat 2 cups of beef stock to boiling.
2. Mix flour into remaining 1/4 cup of cool stock and stir into hot stock with a whisk. Add garlic, Worcestershire sauce, bay leaf, tomato paste and bouillon cubes. Simmer uncovered 45 minutes.
3. Sauté mushrooms in butter until lightly browned. At the end of 45 minutes cooking period, add mushrooms and red wine to sauce and cook 7 minutes longer. Season to taste with salt and pepper. Keep hot.
4. For the steak, heat butter in a large skillet until very hot. Cook steak 8-10 minutes, turning to cook on both sides (medium rare).
5. Serve with the sauce. Garnish with parsley.
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