Oh so yummy and the right amount of kick to it!
Gooseberry Patch CookBook: Ready Set Eat
Page: 54
2 tsp. paprika
1 tsp. salt....I used sea salt so I used about 1/4 tsp.
1 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. thyme
1- 1 1/2 lb. beef strip steak
2 Tbsp. butter...I used olive oil to cut out fat
1/4 cup shallots, minced...I used garlic
8 oz. pkg. sliced mushrooms....mmmm mushrooms
2 Tbsp. red wine
1 Tbsp. oil
1) Mix togther the first 6 ingredients together; sprinkle on both sides of the steaks and set aside.
2) Melt butter or heat oil in a large skillet over med. heat. Add shallots or garlic; cook 1 min.
3) Add mushrooms and cook for 2-3 min. until tender. Stir in wine or beef broth; cook until most of the liquid has evaporated. Remove from heat and keep warm.
4)Heat oil in a seperate skillet over med. high heat. Add steaks; cook for 5-7 min. per side, or to desired doneness. Remove to a plate and let stand several min. Cut into serving size portions and spoon mushroom mixture over steaks.
*Note: I went fancy on this recipe...here's how. I cooked the steaks first. Removed them from the skillet and let them drain on plate with paper towels. I drained the oil out the pan then used the redwine to deglaze the pan and added the mushrooms and garlic to the sauce. I stirred until it became slightly thicken and the alcohol smell was gone, about 3-5 min. Then I spooned the mushroom sauce ontop of the steaks.*
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