"STEAK WITH MUSHROOM AND WINE SAUCE"

This "Mushroom and Wine Sauce" is similar to "Marsala Sauce", and the difference is that here I used red Shiraz wine (my favorite) instead of Marsala wine. You can use any wine that you have/like for your sauce.
For the steak, you can use beef steak cuts, or boneless pork chops. You can cook the steak any way you like it: over the stove, on the grill or in the oven (broil). The steak is cooked separately from the sauce anyway. But I suggest you season it witl salt and pepper only, since the Mushroom and wine sauce is tasty enough to add more flavor to your steak.

[CHICHAY TIP: If you do not like using fresh garlic in your sauce, then use garlic powder instead of using the fresh garlic that is in the recipe here. When reducing the sauce, be careful and alert, as the sauce may dry out easily. In the recipe it says 3 minutes, but it really depends on how quick your sauce will reduce.]

-CHICHAY

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"STEAK AND MUSHROOM AND WINE SAUCE"

What You Need:

• 2 pounds steaks, well trimmed
• salt and pepper to taste 2 cloves garlic, crushed
• 1/2 cup red wine of your choice ( I use Shiraz.)
• 1/2 cup broth (beef, chicken or vegetable) or water
• 1/2 cup sliced fresh mushrooms of your choice
• 2 tbsp butter
• 2 tbsp olive oil
• 1/4 teaspoon dried rosemary, crushed

Prep:

-Heat up a large, heavy skillet over high.
-Season steaks with salt and pepper to taste.

How To:

-Place steaks in the hot skillet, turn down the heat to medium high, and cook this for 3 minutes each side, or depending on your preference on steak doneness.
-Remove steaks from skillet to a platter and cover with aluminum foil.
-Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat.
-Return skillet on medium-low heat and stiir in the mushrooms, and cook for about 2-3 minutes
-Add the red wine and broth or water (if using water, add a 1/2 tsp of salt). Stir, and bring this to a boil.
-Once this boils, lower the heat, and let this simmer/reduce for about 3 minutes.
-Remove pan from heat and whisk in butter and rosemary.
-Serve mushroom and wine sauce over steaks.