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Steak and Mushroom reduction sauce
Steak and Mushroom reduction sauce

Before you jump to Steak and Mushroom reduction sauce recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Cash.

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Although it may not taste as good, preparing food in the microwave rather than in the oven will save you a packet of money. The energy used by cooking in an oven is greater by 75%, and perhaps this little bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water or steam vegetables faster than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, however that is certainly not true. Especially if you make certain the dishwasher is full previous to starting a cycle. Save even more money by air drying or cool drying your dishes as an alternative to heat drying them.

As you can see, there are many little items that you can do to save energy, as well as save money, in the kitchen alone. It is quite uncomplicated to live green, all things considered. It’s about being practical, more often than not.

We hope you got insight from reading it, now let’s go back to steak and mushroom reduction sauce recipe. You can cook steak and mushroom reduction sauce using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Steak and Mushroom reduction sauce:
  1. Use Porcini Mushrooms
  2. Take White Beech Mushrooms
  3. Get beef trimmings and bones
  4. Prepare pink Himalayan salt
  5. Take fresh garlic cloves
  6. Use garlic powder
  7. Take crushed peppercorns
  8. Provide flour
  9. Get sweet basil
  10. Get optional seasoned bread crumbs
  11. Use water
  12. Use Cap-Sage-Cin Spicy oil from semperfryllc.com
Steps to make Steak and Mushroom reduction sauce:
  1. Chop porcini mushrooms. Be advised, porcini can be expensive at $50 lb. Never completely omit them from the recipe, but there's no dishonor in using less than the 6 oz suggested
  2. For instance, you may decide to use a more common mushroom, but if you do, ADD Onion to the sauce for flavor enrichment.
  3. Combine chopped mushrooms, garlic, and other ingredients in a large sauce pan and cover. Turn up the heat! :-)
  4. It's OK to continually add more seasonings and water to your beef and mushroom stock until you cook it down to your desired thickness and rich, brown color.
  5. Add quick flour slowly and carefully. Mix it well before adding more. You choose how thick you want it.
  6. Remove bones, and pour your sauce into a high powered blender. Blend well, until all ingredients are of one uniform composition
  7. What you have now is a delicious beefy, mushroomy sauce that will rival any au poivre fan boy out there.
  8. Using Cap-Sage-Cin spicy extra virgin olive oil from semperfryllc.com, cook yourself a tri tip, (left) or NY strip (right)
  9. Decorate your steak with the proper amount of peppercorns, crushed or whole.
  10. Drown it with your sauce of the gods, and enjoy. Special tip: If you start with porterhouse bones and trimmings, this sauce will come out worthy of Zeus or Jupiter, himself

Allow to cook for several minutes or until liquid is reduced by at least half. To make the sauce: Heat oil in a medium saucepan over high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium. Add cream, salt and pepper and bring to a boil. For the steak, heat a griddle pan until smoking.

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