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I was wondering if anyone has a recipe for "Steak Diane Sauce"? All I remember is that it has Worcestershire sauce and cream in it. Many thanks. Heidi from Sydney, Australia
Editor's Note: Here is a Steak Diane recipe that has been posted on ThriftyFun
Cut steak in pieces and tenderize. Roll in flour and brown. Place in baking dish and cover with soup and mushrooms, drained. Season with salt and pepper. Bake at 350 degrees F until steak is tender, about 1 hour.
By Robin from Washington, IA
Combine steak, mushroom soup, mushrooms, onion soup mix, and apple cider in slow cooker. Cook on low for 6-8 hours. Serve over noodles.
By Robin from Washington, IA
Heat butter in skillet over medium heat. Place sirloin steak pieces and mushrooms in skillet. Sprinkle lemon pepper over beef. Cook sirloin pieces and mushrooms 5-6 minutes in stir-fry manner. Remove meat to a serving platter and keep warm. In skillet, heat thoroughly, lemon juice, Worcestershire sauce and Dijon mustard. Pour sauce over sirloin pieces and sprinkle with parsley. Serves 4.
By Connie from Cotter, AR
Season both sides of steak with salt and pepper. Melt 2 tbsp butter in a heavy skillet, add mustard and shallots. Saute over medium heat 1 minute.
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I would like recipes for a bourbon, herb, and mushroom steak.
Roger from Apple Valley, MN
Steak Au Poivre with Wild Mushroom and Bourbon Sauce
1 1/2 teaspoons fresh coarse ground black pepper
6 center-cut steak fillets, 1 1/2 " thick
1/2 cup bourbon
1 1/2 ounces dried porcini mushrooms
1 cup boiling water
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1/2 cup minced shallots
1 clove garlic, minced
3/4 cup heavy cream
1. Rub the steaks with the pepper.
2. (The chef recommends coarsely ground versus cracked pepper so that it is less hot and spicy but I've used cracked pepper-in fact more than the recipe calls for-it's your call).
3. Put the steaks in a shallow dish and pour 1/4 cup of the bourbon on them.
4. Cover with plastic and let sit at room temp for 1-2 hours.
5. Put the mushrooms in a small bowl, pour the boiling water over them and let them sit for 20 minutes.
6. Preheat the oven to 225 degrees.
7. Remove the mushrooms but save the liquid.
8. Rinse the mushrooms well, cut off any tough bits and discard.
9. Finely chop the mushrooms.
10. Strain the liquid through a sieve lined with cheesecloth and save 1/2 cup of it.
11. In a large heavy skillet, heat the oil and butter over high heat until just beginning to glisten.
12. Add steaks and cook until browned, about 2 minutes a side.
13. Remove from heat and add the other 1/4 cup of bourbon.
14. Stand back, ignite with a long match, then shake the pan until the flames die down.
15. Transfer the filets to a heatproof platter and cook in the oven until done, about 15 min.
16. for medium.
17. Add the garlic and shallots to pan and cook over moderate heat, covered, until soft (about 6-8 min.).
18. Increase the heat to high, add the 1/2 cup of reserved liquid.
19. Cook, stirring constantly, until syrupy, about 2 min.
20. Sir in the cream and cook until slightly reduced, 2-3 min.
21. Stir in the reserved mushrooms, reduce heat to low, and cook 2 more min.
22. Season with salt to taste.
23. Transfer steaks to warmed plates.
24. Stir any juices from the meat into the sauce and spoon over the steaks.
25. Serve immediately.