Recipe by Shelby Lunkwitz
"This is a delicious steak recipe I made for my soups and sauces final in culinary school. My chef/professor raved about it. The sauce is really what makes the difference."
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red onions, sliced
1 (8 ounce) package
button mushrooms, sliced
New York strip steaks
salt and ground black pepper to taste
red Zinfandel wine
heavy whipping cream
I thought this was a very good, classic steak recipe. I was looking for something with mushrooms and a good sauce for my steaks and mashed potatoes. This was simple and came together easily. The sauce had a very nice flavor and complimented the steak. I didn't have cream on hand so I used whole milk and just used some flour to thicken. Will definitely make this again.
Boy, everyone seemed to love this, but, it was not a hit with my family. Previous reviewers had issues with thickening their sauce, however, mine was very thick. I ended up having to add more beef broth and it was still too thick. The submitter just said to add two red onions and doesn't give measurements, so, maybe my onions were larger. We also thought the sauce was very heavy and seemed overwhelming for the steak. I think using a cup of cream was just too much. I will not be making this again.
Had trouble getting the sauce to thicken up but it tastes amazing! I also used cremini instead of button mushrooms (what I had on hand), and I think it added a deeper flavor.
Added a bit of salt & pepper to the wine cream reduction. Served the steak with crispy baked potato fans and asparagus. My hubby says "Mmmmm!!!"
Very tasty. The cream sauce did not thicken up for me even after an extra 5 minutes. I'm anxious to try the recipe again to see it I can figure out where I went wrong.
* Percent Daily Values are based on a 2,000 calorie diet.
Strip Steak with Red Wine Cream Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 649
** Calories from Fat: 305
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