Post by Chris in NM on Nov 5, 2002 11:25:16 GMT -6
BISTRO BEEF “STEAKS” WITH WILD MUSHROOM SAUCE
1 ¼ lb. ground beef or 4 cube steaks
1 onion cut in half*
¾ tsp. salt or to taste
salt and pepper
8 oz. sliced assorted fresh wild mushrooms (shiitake, white button & another one - about 3 c.) This would be 1 package.
1 ½ c. beer or red wine
1 pkg. brown gravy mix
2 tsp. chopped fresh thyme or ½ tsp. dried thyme, crushed
Finely shred ½ onion. Thinly slice remaining ½ onion and set aside. Combine shredded onion, ground beef and 3.4 tsp. salt in large bowl, mixing lightly but thoroughly. Lightly shape into 4-½ in. thick oval “steaks”. Sprinkle tops with salt and pepper as desired. Heat large nonstick skillet over med. heat until hot. Place patties in skillet and cook 10 to 12 min. to med. (160 degrees) doneness. Make sure not pink in center and juices show no pink color, turning once. Remove from skillet and keep warm. Add sliced onion, mushrooms and ¼ c. beer or wine and cook over med. high heat 5 minutes or until veggies are tender, stirring occasionally. Combine gravy mix with remaining beer in small bowl, mixing until smooth and stir into mushroom mixture in skillet. Add 1 tsp. of chopped thyme and simmer 1 min. or until thickened, stirring frequently. Spoon sauce over patties. Sprinkle with remaining 1 tsp. thyme.
*I just sliced whole onion for the cube steaks. Bob, my husband, also said the wine was a bit too much. Maybe use a little less. I used hearty burgundy. I didn’t pour sauce over patties, but put the patties back in the skillet to simmer about 10 to 15 min. with the sauce.
1 ¼ lb. ground beef or 4 cube steaks
1 onion cut in half*
¾ tsp. salt or to taste
salt and pepper
8 oz. sliced assorted fresh wild mushrooms (shiitake, white button & another one - about 3 c.) This would be 1 package.
1 ½ c. beer or red wine
1 pkg. brown gravy mix
2 tsp. chopped fresh thyme or ½ tsp. dried thyme, crushed
Finely shred ½ onion. Thinly slice remaining ½ onion and set aside. Combine shredded onion, ground beef and 3.4 tsp. salt in large bowl, mixing lightly but thoroughly. Lightly shape into 4-½ in. thick oval “steaks”. Sprinkle tops with salt and pepper as desired. Heat large nonstick skillet over med. heat until hot. Place patties in skillet and cook 10 to 12 min. to med. (160 degrees) doneness. Make sure not pink in center and juices show no pink color, turning once. Remove from skillet and keep warm. Add sliced onion, mushrooms and ¼ c. beer or wine and cook over med. high heat 5 minutes or until veggies are tender, stirring occasionally. Combine gravy mix with remaining beer in small bowl, mixing until smooth and stir into mushroom mixture in skillet. Add 1 tsp. of chopped thyme and simmer 1 min. or until thickened, stirring frequently. Spoon sauce over patties. Sprinkle with remaining 1 tsp. thyme.
*I just sliced whole onion for the cube steaks. Bob, my husband, also said the wine was a bit too much. Maybe use a little less. I used hearty burgundy. I didn’t pour sauce over patties, but put the patties back in the skillet to simmer about 10 to 15 min. with the sauce.