Mushroom Steak Sauce
|1 lb of fresh mushrooms, sliced|
|3 tbs butter|
|3 shallots, minced|
|1 clove garlic, minced|
|1 can of beef broth|
|1 and 1/2 tbs tomato paste|
|kosher salt and fresh cracked black pepper to taste|
|2 tsp cornstarch|
|1 tsp cold water|
|2 tbs Madeira wine|
This is delicious sauce served over steak or meatloaf.
- Rinse and pat dry mushrooms.
- Slice mushrooms, discarding tough stems. Set aside.
- In a sauce pan heat 1 tbs of butter, add shallots and garlic and saute until soft.
- Add the tomato paste and stir with a wooden spoon.
- Add beef broth and bring to a boil, whisking until tomato paste is incorporated.
- Season with salt and pepper, reduce heat and simmer for about 10 minutes.
- Meanwhile in a small skillet, heat remaining 2 tbs of butter, add the mushrooms and saute using medium heat for about 3 to 4 minutes. Set aside.
- Blend cornstarch with 1 tbs of water and mix some of the hot stock mixture with the corn starch and return to the sauce pan.
- Cook stirring constantly, until clear and thickened.
- Add the sauteed mushrooms and wine.
- Bring to the boiling point and serve over steak or meatloaf, etc.