Top Blade Steaks Smothered in Mushrooms & Onions

By SuzRecipes

Ingredients

• 6 1 " thick boneless top blade steaks -- 2 3/4 lbs
• coarse salt & pepper
• 1/2 c. flour -- for dredging
• 2 Tbsp unsalted butter
• 2 Tbsp extra vigin olive oil
• 3/4 lb. button mushrooms -- sliced
• 3/4 lb. med. portobellor mushrooms -- sliced
• 1 Tbsp chopped fresh thyme or 1 tsp. dried
• 1 1/2 tsp sweet Hungarian paprika
• 1/2 c. plus 4 tsp dry sherry
• 1/2 c. light cream
• 1/2 lemon
• 2 Tbsp chopped flat parsley
• 2 lg. onions sliced 1/4 in. thick

Details

Servings 6

Preparation

Step 1

Pound steaks to 1/2 in. thickness, season with salt and pepper. Dredge one at a time in floiuir. Brown in 1 Tbsp each of butter and oil in lg. skillet over med-high heat until nicely browned on botrh sides but not cooked through, about 4 min per side. Transfer steaks to platter. Wipe out burned bits of flour from pan with damp paper towl but save unscroched carmelized bits.

Add 1/2 Tbsp. each of butter and oil, and saute mushrooms over med-high heat, stirring occasionally until tender and just starting to brown, about 15-20 min. Transfer mushrooms to wide bowl.

Add the remaining 1/2 Tbsp butter and oil, onions, thyme and paprika, season lightly with salt and pepper and saute until onions are soft and almost translucent, about 8 min. Pour in 1/2 c. sherry and bring to a boil. Stir to loosen any bits stuck to the pan's bottom. Reduce heat to a gentl simmer and return musrooms and their juices to pan. Stir to combine. Tuck steaks into the mixture smotehring them with some of the musrooms and onions. Reduce heat to low, cover tightly, and simmer gently until steaks are fork tender - about 1 1/4 to 1 1/2 hours.

Transfer steaks to serving platter. Increse the heat and add cream or milk and boil until the suace3 is consistency of thick cream soup, about 3-5 min. Stir in remaining sherry, a generous squeeze of lemon and half the chopped parsley. Taste for salt and pepper. Spoon the suace over the steaks and sprinkle with remaining parsley. (Served over buttered egg noodles with simple salad of mixed greens, buttermilk dressing with chives and dried cranberries and sauteed walnuts.)