Saute of Beef with Wild Mushrooms Recipe
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Saute of Beef with Wild Mushrooms

By: Martine Frost  
"An excellent main meal packed full of taste. Beef skirt makes a lovely rich sauce, which is ideal with the wild mushrooms."

Rating: This weblink has been rated 5 times with an average star rating of 4.6 Read Reviews (5)

Rate/Review | 802 people have saved this

Prep Time:
20 Min
Cook Time:
45 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 9 fluid ounces red wine
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 sprig fresh thyme
  • 2 tablespoons butter
  • 1 1/2 pounds beef skirt steak, cut into cubes
  • 1 tablespoon all-purpose flour
  • 1 cup beef stock
  • salt and pepper to taste
  • 9 ounces mixed wild mushrooms

Directions

  1. In a skillet over medium heat, combine red wine, onion, garlic, and thyme. Bring to a boil, and cook until volume is reduced by about 1/4. Set aside, and allow to cool.
  2. Melt butter in a skillet over medium heat until just beginning to brown. Add beef, and cook until evenly brown. Remove beef, and stir into cooled wine mixture. Set aside while preparing sauce.
  3. Sprinkle flour into skillet. Reduce heat, and cook slowly until flour is browned. Gradually stir in beef stock, and stir until mixture comes to a boil. Season with salt and pepper, and simmer uncovered for about 10 minutes.
  4. Stir in beef and wine mixture. Cover, and cook very gently for 40 to 45 minutes. Lay mushrooms on top of beef. Cover, and simmer for about 10 more minutes. Transfer beef and mushrooms to a serving dish. Taste sauce, and adjust seasonings. Simmer until sauce has reduced to desired consistency, then pour over meat.

Footnotes

FOOTNOTE

  • Skirt steak comes from the short plate, near the flank. It comes in a long, thin strip or 'skirt'. Sometimes it's hard to find, so if you don't see it out with the other meats, ask your butcher, or substitute flank steak.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 433 | Total Fat: 20.4g | Cholesterol: 85mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2003 by Wonder Wanda 
Fantastic flavor & tender as well. I marinated the cubed beef for 2 hours in red wine before... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2003 by BaysChick 
Good basic recipe, but it was missing something. I can see how it would be better the next day. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2003 by PEGGYAUNGST 
Very simple to prepare and very flavorful. I used oyster, portobello and straw mushrooms. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2007 by feedinanarmy 
I used a cabernet sauvignon wine and this dish was wonderful! Thanks MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2006 by mellie 
Fantastic rich sauce and tender meat. I cooked the beef for 15 minutes only also as I had a... MORE

 
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