Minute Steaks With Pimientos And Mushrooms Recipe
Minute Steaks With Pimientos And Mushrooms is popular with my family, its sure to be so with your family too. It is the answer when you look for a tasty Main Dish. It is always prepared with Beef as the most essential ingredient. This Minute Steaks With Pimientos And Mushrooms is surely going to make you famous amongst your friends once they taste it. Try it right away!
Ingredients
1 package dried shiitake mushrooms or 1/4 pound fresh mushrooms, sliced thin
1 1/2 tablespoons unsalted margarine
8 small white onions, peeled
1 1/3 cups low sodium beef broth
1/4 teaspoon dried thyme, crumbled
4 minute steaks
2 cloves garlic, halved
1/4 teaspoon black pepper
Nonstick cooking spray
1/3 cup dry white wine
1 jar sliced pimientos, drained
2 teaspoons cornstarch blended with
1 tablespoon cold water
1 teaspoon Dijon or spicy brown mustard
Directions
Soften the shiitake mushrooms in a cup of boiling water for 15 to 20 minutes.
Drain, cut off and discard the stems, then slice the caps 1/4 inch thick; set aside.
If you are using sliced fresh mushrooms, simply add in Step 4.
Meanwhile, melt 1/2 tablespoon of the margarine in a small saucepan over moderate heat; add the onions and cook, uncovered, for 3 minutes, stirring occasionally.
Add the beef broth and thyme; cover and simmer over low heat until the onions are tender about 10 minutes.
Remove from the heat.
Rub the steaks with the garlic and sprinkle with the pepper.
Coat a heavy 10 inch skillet with the cooking spray, add 1/2 tablespoon of the margarine, and melt over moderately high heat.
Add 2 of the steaks and cook for 1 minute on each side; transfer to a warm serving platter.
Cook the last 2 steaks in the remaining margarine and transfer to the platter.
Pour any fat from the skillet, add the wine, and boil, uncovered, for 1 minute.
Add the broth, onions, mushrooms, and pimientos; simmer, uncovered, for 5 minutes.
Blend in the cornstarch mixture and cook, stirring constantly, until slightly thickened 1 to 2 minutes; stir in the mustard.
Spoon the sauce and vegetables over the steaks.
Drain, cut off and discard the stems, then slice the caps 1/4 inch thick; set aside.
If you are using sliced fresh mushrooms, simply add in Step 4.
Meanwhile, melt 1/2 tablespoon of the margarine in a small saucepan over moderate heat; add the onions and cook, uncovered, for 3 minutes, stirring occasionally.
Add the beef broth and thyme; cover and simmer over low heat until the onions are tender about 10 minutes.
Remove from the heat.
Rub the steaks with the garlic and sprinkle with the pepper.
Coat a heavy 10 inch skillet with the cooking spray, add 1/2 tablespoon of the margarine, and melt over moderately high heat.
Add 2 of the steaks and cook for 1 minute on each side; transfer to a warm serving platter.
Cook the last 2 steaks in the remaining margarine and transfer to the platter.
Pour any fat from the skillet, add the wine, and boil, uncovered, for 1 minute.
Add the broth, onions, mushrooms, and pimientos; simmer, uncovered, for 5 minutes.
Blend in the cornstarch mixture and cook, stirring constantly, until slightly thickened 1 to 2 minutes; stir in the mustard.
Spoon the sauce and vegetables over the steaks.
