Do you like unusual and hearty meat dishes? Then this steak recipe with mushroom and wine sauce will be to your liking. Greens and mushrooms give the meat a special interesting taste, and dry red wine adds piquancy.
It is necessary
- For 6 servings:
- - pepper and salt;
- - Seasoning "Italian herbs" - 2 tablespoons;
- - tomato paste - 50 ml;
- - corn starch - 3 tablespoons;
- - beef broth - 700 ml;
- - dry red wine - 1/3 cup;
- - chopped garlic - 2 tablespoons;
- - medium white onion - 1 pc;
- - portobello mushrooms - 100 g;
- - champignons - 350 g;
- - Brussels sprouts - 100 g;
- - zucchini - 100 g;
- - carrots - 200 g;
- - olive oil - 2 tablespoons;
- - tenderloin or skirt steaks - 6 pcs. 120 g each.
Instructions
Step 1
Rinse the meat, pepper and salt, put on a grill or frying pan, greased with olive oil in advance. Heat medium-high and cook each piece for 4 minutes on each side. Next, remove the pan from heat, cover the meat with foil.
Step 2
Combine carrots, Brussels sprouts and squash in a bowl, add 1/2 tbsp. olive oil. Fry vegetables over medium heat in several portions, 3 minutes on each side.
Step 3
Heat 1/2 tablespoon olive oil in a large skillet. Place the sliced mushrooms, garlic and white onions in it. Cook, stirring occasionally, until the onions are golden brown. This should take no more than 7 minutes. Add wine, pour in broth after 5 minutes. Bring the mixture to a boil.
Step 4
Dissolve a tablespoon of cold water and starch in a bowl. Reduce the heat on the stove and slowly pour the previously prepared starch into the broth mixture. Stir the mixture until it thickens and sticks to the spoon.
Step 5
Add Italian Herbs, tomato paste, pepper and salt and cook on low heat for another 10 minutes.
Step 6
Cut the steak into pieces, arrange on portioned plates, pour over the prepared sauce and serve the dish to the table along with the vegetables.
