The classic combination of steak and mushrooms (think beef Stroganoff) comes together quickly in this simple weeknight meal. Serve with roasted potatoes, an arugula salad, and crusty bread to mop up the sauce.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
excellent, I marinated the steak in a mix of beef broth, garlic, and spices for an hour prior to cooking, then used a cast iron grill pan to grill the steak as it was too cold to grill outside
Really, really good. My family loved it and definitely wants to make it one of our standards. Only had red wine, so used that instead of white. Also used sliced brown mushrooms because no fresh criminis at the grocery store -- just chanterelles at $40 a pound. Only cooked the meat 2 minutes a side over really high heat because it had to sit do long in a warm oven and it was perfect.
Excellent Recipe!I switched out Madeira for the white wine (gave it a more mellow taste - less like a stroganoff) and Chanterelle for the Cremini.It was outstanding! Thank you for sharing this recipe. What a treat!
This recipe is to die for. I used flank steak. Every single bite was wonderful, the mushrooms gave the dish a wonderful earthy taste. My husband loved it. Another fine cooking master piece.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?