Steak with Burgundy Mushroom Sauce

Scrumptious wine-flavored mushrooms spooned over a delicious steak. It doesn’t get any better than this.


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I am in love with heavy, ingredient-rich steak sauces.

Marlboro Man, on the other hand, believes a good steak should stand on its own.

We’ll be seeking outside help for this fundamental life disagreement, but for today, I wanted to show you how to make this quick and easy mushroom sauce for whatever steak you feel like cooking tonight. A sirloin will work, or a skirt steak…or a fillet or a ribeye or anything else you might have languishing in your fridge. Whatever steak you decide to use, just know that the sauce will make it better.

Just ask Marlboro Man. He’ll tell you.

NOT.

 

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Here’s what you need.

 

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Slice up the mushrooms first—not too thick, not too thin.

 

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Grab 3 green onions and slice them up into the middle/end of the dark green part.

 

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Chop 3 or 4 cloves of garlic.

 

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Begin by melting 1/2 stick (1/4 cup) butter in a large skillet.

Butter. Me love butter.

 

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When the butter’s melted and hot, throw in the mushrooms, green onion, and garlic.

 

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Stir it around and cook for a good couple of minutes.

 

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Keep the ‘shrooms on high heat until they’re golden brown.

 

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Pour in a good cup and a half of red wine. You can use burgundy, you can use Merlot, you can use Cabernet Sauvignon…

 

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Now stir it, reduce the heat to a simmer, and cook the mushrooms for several minutes, or until the mushrooms are cooked down and the liquid is reduced by half.

And here’s what it looks like:

 

shroomies

I let this cook a little bit long (imagine if you will: Four children. A cattle ranch. All the laundry that entails) and the shrooms were basically liquidless. Without liquid. Devoid of liquid.

You know what I mean.

Anyway, if that happens, splash in just a tiny bit more wine (or a little beef broth) and stir it around for a minute or so. It’ll be just perfect!

 

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Toward the end throw in some finely minced parsley.

Have you noticed lately that I’ve been sneaking in the standard, curly parsley a lot lately? The reasons for this are numerous:

1. It’s all my grocery store carries
2. No garden yet
3. It tastes just fine! Don’t ever let anyone ever tell you it’s just for garnish again. Mince it up finely enough and you’ll never know the difference!

 

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It’s dark, divine, and delicious.

You’ll just have to trust me on this.

 

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In a small skillet, fry up whatever kind of steak suits your fancy. This is a ribeye, but you can use everything from a good sirloin to a nice fillet. Honestly, you can even grill a burger patty.

Burgers + Mushrooms = TruLuv4Evr

 

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Generously spoon mushrooms over the top…

 

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This. This is it. This is love.

 

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Yum!

 

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I repeat: yum. Really lay on the mushroom sauce, too—perfect and wonderful.

Enjoy!

 

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