Steak in a Mushroom Cream Sauce

This is one of Charlie's absolute favorite dishes. I learned this during a 3 day cooking class in Switzerland when I was a kid. So I figured I'd share this with all of you. Who knows, you might find this to be a new favorite of yours as well.

So, here's what you need:

Ingredients:
Steak this time we used chuck steak, but petite sirloins are great too. Honestly you can pretty much do this with any steak you feel like. We've also done it with steak strips, etc.
White Wine you can do it with red wine too if you want, but it'll discolor the sauce.
Whipping Cream
Mushrooms fresh or canned
Bouillon/Broth Cubes (i.e. concentrated broth flavoring)
Salt
Pepper
Cayenne
Paprika
Butter or Olive Oil

Preparation:
Season the steak with the pepper, cayenne, salt, and paprika.

Start a sauce pan or dutch oven like I did with some butter, preheat it.

Now toss in the steak, seasoned side down and season the other side.

Sear the steak on both sides.

Once both sides have been seared, remove the steak and reserve on the side.

See the brown bits in the pan? Those are the great flavored bits too. Now you want to deglaze the pan with white wine.

Add a couple of bullion cubes to the mix and reduce.

Once the mixture has reduced and most of the alcohol has cooked off, you add a very generous amount of cream.

Then you add the mushrooms to the mixture.

Let it all boil down for a while to thicken. Then you can add the steaks back in and cook them in the sauce to your desired doneness.

We usually serve it with egg noodles, but you can serve this with any choice of noodles. We usually mix the noodles into the sauce, but you can also serve the sauce over the noodles, or on the side.
This is one of the easiest recipes to make, but has a big bang for your buck.
I hope you enjoy!


Here is the condensed recipe:




Ingredients:
Steak
White Wine
Whipping Cream
Mushrooms fresh or canned
Bouillon/Broth Cubes (i.e. concentrated broth flavoring)
Salt
Pepper
Cayenne
Paprika
Butter or Olive Oil
Pasta

Preparation:
Season the steak with the pepper, cayenne, salt, and paprika.
Preheat sauce pan or dutch oven with some butter or olive oil.
Sear the steak on both sides.
Reserve steak.
Deglaze pan with white wine.
Add bullion/broth cubes to the wine.
Reduce the wine.
Add lots of cream.
Add mushroom.
Cook down until the sauce thickens,
Add the steak back in and cook to preferred doneness.

Serve with pasta, either premix with sauce, or serve on the side.