Friday, March 16, 2012

Mushroom Stuffed Steaks

4 - thick cut boneless steaks
2-3 cups assorted mushrooms - sliced
olive oil
1/2 cup onion - finely chopped
1/2 cup brandy (i used whiskey)
1 cup dry sherry
1 cup beef stock
1 cup cream or milk (if using coconut or almond milk - whisk with 3 TBSP cornstarch)
salt & pepper
*2 tsp gravy mix (optional)

In a large skillet, heat some olive oil over medium heat. Add onion - cook for 1 minute, stirring occasionally. Add half the mushrooms, cook 3-5 minutes, or until onions and mushrooms are golden. Set aside.

In a saucepan, heat 2 TBSP olive oil over medium heat. Add remaining mushrooms; cook 3-4 minutes, or until mushrooms are golden-stirring frequently. Stir in brandy, bring to a boil over high heat. Boil 1-2 minutes until liquid is nearly gone.
Add sherry, beef stock and gravy mix. Bring to a boil; boil 5 minutes stirring frequently. Stir in cream, return to a boil, stirring constantly. Reduce heat to medium-low, simmer 15-20 minutes, or until sauce is thickened.

Meanwhile, cut a pouch in the side of each steak, to within a half inch of the edge. Stuff steaks with onion mushroom mixture and secure closed with toothpicks. Heat either olive oil or bacon grease in a large skillet over medium heat. Add steaks and cook 6-8 minutes or to desired doneness. Turn steaks once. Serve sauce over steaks.

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