Juicy Steak & Mushrooms

By Addie

“Grandma's hearty mushroom sauce turns everyday beef into a suppertime classic.”

Ingredients

• 1 tablespoon olive oil
• 4 rib-eye steaks (about 8 ounces each)
• 1/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 4 green onions
• 4 large mushrooms
• 1 tablespoon butter
• 1 clove garlic, crushed
• 2 teaspoons all-purpose flour
• 1 cup red wine or beef broth
• 1/2 teaspoon firmly packed light brown sugar

Preparation

Step 1

Heat the olive oil in a large skillet. Season the steaks with half of the salt and pepper. Add to the skillet and cook to the desired doneness, 3–4 minutes on each side. Remove steaks from the skillet and cover to keep warm.


Chop the onions and clean and slice the mushrooms. Add the butter, onions and garlic to the skillet. Sauté until the onions are softened, about 5 minutes. Add the mushrooms and sauté 4–5 minutes longer.


Stir in the flour and cook for 30 seconds. Blend in the wine and brown sugar. Bring to a boil. Boil until the sauce is reduced by half. Add the remaining salt and pepper. Transfer the steaks to warmed serving plates. Pour the sauce over steaks.