Mushroom Skillet Steaks
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Mushroom Skillet SteaksUse any fast-fry steak for this simple dish, but boneless rib steaks are tender and flavourful. Serve with egg noodles tossed with a drizzle of olive oil and steamed sugar snap peas.1 user reviews.
Mushroom Skillet Steaks
Photography by Edward Pond
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 460460 cal |
| pro | 39 g39g pro |
| total fat | 31 g31g total fat |
| sat. fat | 10 g10g sat. fat |
| carb | 6 g6g carb |
| fibre | 2 g2g fibre |
| chol | 89 mg89mg chol |
| sodium | 318 mg318mg sodium |
| potassium | 942 mg942mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 3131 iron |
| vit C | 22 vit C |
| folate | 99 folate |
Use any fast-fry steak for this simple dish, but boneless rib steaks are tender and flavourful. Serve with egg noodles tossed with a drizzle of olive oil and steamed sugar snap peas.
Ingredients
- 3 tbsp extra-virgin olive oil 3 tbsp extra-virgin olive oil
- 2 cloves garlic , minced2 cloves garlic, minced
- 12 oz cremini mushrooms , sliced12 oz cremini mushrooms, sliced
- 1/2 tsp chopped fresh thyme 1/2 tsp chopped fresh thyme
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 4 thick (1/2 inch/1 cm) boneless beef rib grilling steaks , (6 oz/170 g each)4 thick (1/2 inch/1 cm) boneless beef rib grilling steaks, (6 oz/170 g each)
- 1 tbsp all-purpose flour 1 tbsp all-purpose flour
- 1/2 cup sodium-reduced beef broth 1/2 cup sodium-reduced beef broth
- 1/2 cup water 1/2 cup water
Preparation
In large skillet, heat 2 tbsp of the oil over medium heat; cook garlic until fragrant, about 30 seconds.
Add mushrooms, thyme, salt and pepper; cook, stirring occasionally, until golden, about 8 minutes.
Meanwhile, in separate large skillet, heat remaining oil over medium-high heat; cook steaks, in batches and turning once, until medium-rare or desired doneness, 4 to 6 minutes. Transfer to plate; keep warm.
Sprinkle flour into empty skillet; cook over medium heat, whisking constantly, for 1 minute. Whisk in broth and water; bring to boil. Reduce heat to medium-low; simmer until thickened and reduced to 1/2 cup, about 2 minutes. Spoon sauce and mushrooms over steaks.
Add mushrooms, thyme, salt and pepper; cook, stirring occasionally, until golden, about 8 minutes.
Meanwhile, in separate large skillet, heat remaining oil over medium-high heat; cook steaks, in batches and turning once, until medium-rare or desired doneness, 4 to 6 minutes. Transfer to plate; keep warm.
Sprinkle flour into empty skillet; cook over medium heat, whisking constantly, for 1 minute. Whisk in broth and water; bring to boil. Reduce heat to medium-low; simmer until thickened and reduced to 1/2 cup, about 2 minutes. Spoon sauce and mushrooms over steaks.
Source : Canadian Living Magazine: July 2011
- Keywords : Summer; Dinner; Skillet; Garlic; Mushrooms; Steak; Beef broth/stock; 500 calories;
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