Best 6 Minute Steak And Mushroom Sauce Recipes

MINUTE STEAK AND MUSHROOM SAUCE

Steps:

• Slice mushrooms (if using fresh) and saute in butter until tender.
• If using a can, drain well.
• Set aside.
• In a large skillet, heat oil.
• Salt minute steaks and dredge in flour.
• Fry until breading is brown.
• **Make sure when frying you leave the meat long enough for the breading to fry until it sets, as it will fall off if not fried long enough.
• This is what makes it GOOOOD!
• When the meat is fried, place on paper towels to drain excess oil.
• Place in a 2 quart casserole dish and keep warm.
• Leave 2 tablespoons of oil in the skillet and remove the rest.
• Add cream of mushroom soup, milk, and mushrooms, stirring constantly.
• Let soup simmer on med-low heat until throughly heated.
• Pour over warm meat and serve.

EASY MINUTE STEAKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, briefly brown the cube steaks.
• Arrange meat in a single layer in a 13x9 inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.

MINUTE STEAK WITH MUSHROOM GRAVY

Steps:

• In a bowl, whisk together the first 4 ingredients; set aside.
• Sprinkle 1 teaspoon salt and 1 teaspoon pepper over steaks.
• In a shallow dish, stir together the remaining salt and pepper, and flour; dredge steaks in flour mixture.
• In a large skillet, let the oil get hot over medium-high heat; fry steaks 2 minutes on each side.
• Remove steaks, reserving drippings in skillet.
• Add mushrooms and thyme to skillet; stir/saute 3-4 minutes or until lightly browned.
• Stir soup mixture into mushroom mixture; cook 1 minute, stirring to loosen particles from the bottom of skillet.
• Bring to a boil and return steaks to skillet.
• Cover, lower heat, and simmer 15-20 minutes or until done.

MUSHROOM SAUCE FOR STEAK

Steps:

• Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
• Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.

MINUTE STEAKS WITH SHERRY-MUSHROOM SAUCE

Steps:

• In a small bowl, stir together the grilling blend, oregano, and paprika. Sprinkle over both sides of the beef. Using your fingers, gently press to adhere.
• In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook 2 of the steaks for 1 minute on each side, or until the desired doneness. Transfer to a platter. Repeat with the second 1 teaspoon oil and the 2 remaining steaks. Transfer to the platter.
• Pour the remaining 1 teaspoon oil into the same skillet, swirling to coat the bottom. Scrape to dislodge any browned bits. Cook the mushrooms for 4 minutes, or until beginning to richly brown, stirring frequently.
• Stir in the garlic. Cook for 15 seconds, stirring constantly.
• Pour in 1/4 cup sherry. Cook for 1 minute, or until slightly reduced. Remove from the heat.
• Stir in the half-and-half, salt, and remaining 1 tablespoon sherry. Spoon over the steaks. Sprinkle with parsley and pepper.
• Cook's Tip
• In some areas of the country, minute steaks may be called thin top round steak. Just be sure the meat is really thin. It will be very tender if you don't overcook it.
• nutrition information
• (Per Serving)
• Calories: 195
• Total Fat: 6.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 3.5g
• Cholesterol: 54mg
• Sodium: 359mg
• Carbohydrates: 4g
• Fiber: 1g
• Sugars: 2g
• Protein: 28g
• Dietary Exchanges
• 1 Vegetable
• 3 Lean Meat

STEAK WITH MUSHROOM SAUCE

Steps:

• Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. In the same skillet, saute the mushrooms, onions and garlic until tender, adding additional oil if necessary. Stir in wine. Bring to a boil; boil for 1 minute. Add the broth, salt and pepper. Bring to a boil; boil for 6 minutes or until sauce is reduced by half. For two people, serve two steaks with 1-1/2 cups sauce. Save the remaining steaks and sauce for Steak and Mushroom Soup and Steak Hash (recipes on next page). ,