Steak with creamy mushroom sauce

Serves:

Ingredients

• 4 x 150-200g steak (I used rump)
• 1 teaspoon olive oil
• Sea salt and freshly ground black pepper
• 1 tablespoon butter
• 350g button mushrooms, sliced
• 1 clove garlic, crushed
• half a cup white wine (optional)
• half a cup (125mL) chicken stock
• half a  cup (125mL) cream (or evaporated light milk)
• 1 tablespoon cornflour (optional)

Method

Place steaks in a plastic bag with oil, salt and pepper. Vent your aggression by bashing the steak to tenderise. Store in fridge until ready to cook; remove 10 minutes before cooking.

Heat a large non-stick frypan or BBQ to high heat. Cook steak for 2-3 minutes each side for medium, or to taste, turning once only. Remove to a plate, cover with aluminium foil and keep warm.

Reduce heat to medium, melt butter in pan juices and add the mushrooms. Cook for 5 minutes or until golden and tender. Add the garlic and cook for another minute.

Add wine (if using), stock and cream. Cook for 2 minutes, stirring, until sauce thickens slightly. I prefer a thicker sauce, so thicken with 1 tablespoon of cornflour dissolved in 1 tablespoon cold water.

Serve steak smothered in mushroom sauce with potato wedges and a green vegetable or salad.

Notes:

• Choosing the mushrooms is my 3 year old daughters current favourite helpful thing to do whilst grocery shopping. At last count we literally had 3 bags full. So this week we have creamy mushroom sauce, which is just as lovely with pork or chicken, and Sunday mushrooms on toast for leftover sauce and surplus mushrooms!
• Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

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