This beef with mushroom wine sauce recipe sounds difficult, but is remarkably easy. The wine sauce is what sets this recipe apart from many. You can create this in very little time. This can be your weeknight in a hurry meal. How do you start this meal, easy by picking a wine you enjoy drinking. For this recipe you may start with a slightly sweet or neutral wine. When you add the balsamic vinaigrette you will be adding some more sweetness.
Will the balsamic vinaigrette be sweet enough for your tastes? The best way to answer that is for you to taste it. If not you just add a little sugar. No big deal. finish it up and pour over your sauteed beef. Voila! Dinner is served!
If you can make a gravy for your biscuits and gravy, then you can make this wine sauce. Yep it’s that easy! Give it a try!
A biscuit recipe to compliment this dish can be found here.
Ingredients
Equipment
Method
- Chop the mushrooms and onion/shallot and set aside.
- Cut the beef bottom round steak up and set aside.
- In a 12 inch frypan use 3 tablespoons of butter and sauté the mushrooms until golden brown, and set aside.
- Add 2 tablespoons of butter to the pan and over medium high heat sauté the beef until brown. Remove from heat and set aside.
- Add the shalott/onion and sauté for a couple of minutes. Add the balsamic vinaigrette and wine and bring to a boil. Reduce liquid by about 1/4
- Remove from heat reintroduce the mushrooms and taste the sauce. If the sauce needs sugar add the sugar now. pour over beef and enjoy!
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