My husband's business partner came over from Tampa last night and we enjoyed a quick and tasty dinner that anyone can prepare. I had defrosted 2 rather large strip steaks and was interested in devising a way to stretch those steaks to feed 3 people. The solution was to prepare a Red wine Mushroom Sauce to serve over the sliced steaks. I teamed that up with a nice mixed salad and a yellow squash casserole and everyone was appropriately satisfied.
The wonderfully rich sauce I found in my trusty Joy of Cooking, 1943 version and I highly recommend it to all. This sauce will jazz up any cut of beef; flank steak, strip steak, tenderloin or rib eye. The steak can be broiled or better yet grilled to your preference. The sauce is called Marchand De Vin Sauce by Irma Rombauer and I highly recommend it for your dining pleasure.
Marchand De Vin Sauce (Red Wine Mushroom Sauce) 6 Servings
-Saute 1/2 pound finely sliced mushrooms in 2 tablespoons butter.
-Add 1/2 cup beef broth and simmer covered for 10 minutes.
-In another pan saute 1/2 cup sliced onions in 2 tablespoons butter.
-Add 1 cup beef broth and 1/2 cup dry red wine and cook covered for 20 minutes.
-Thicken the sauce by blending a little of the onion stock and 2 teaspoons flour in a small bowl.
-Stir until blended then add this into the onion mixture. Permit the onions to boil again so that the sauce thickens, then remove them from the heat, add the mushrooms and season with Paprika and salt to taste. Be careful not to add too much salt as the broth will have contributed quite a bit of sodium to the sauce.
-Serve this sauce with the grilled or broiled steak of your choice.
This simple sauce will make any week day dinner a special occasion. Serve this with a nice full bodied Cabernet Sauvignon and your family and guests will be asking for seconds.
Tip #3
Have you ever struggled with how to "zest" a lemon or lime? There are many tools on the market but I have found the most effective and easy to use zester is a Microplane 40020 Grater. I believe you can buy this in most cooking supply stores and it should cost less than $10. The beauty of this grater is that you can use it to grate cheese, chocolate, ginger, shred coconut, and yes zest lemons, limes and oranges. It gives you a perfect zest every time and is quick and easy to clean.
3 comments:
Mushrooms and steak, it's the best, I would love to get more information about the yellow squash casserole!
Ok Margaret --- you asked for it --- so I will be your food critic to prep you for the throw down.
You should not be afraid of lard - because believe it or not - it is the new health food. It is not "partially hydrogentated"- so no trans fats, which has been determined to be the new killer.
Lard, contains just 40 percent saturated fat (compared with nearly 60 percent for butter), and, again, has no trans fat.
Its level of monounsaturated fat (the "good" fat) is "a very respectable 45 percent - "double butter's paltry 23 or so percent."
Mimi, thanks for the scientific statistics. I guess my biggest problem would be "where do I buy it?" If you know could you please share, although I still think I'll stick with the butter!!!
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