Beef Blade Steaks with Mushroom Sauce
Ingredients:
4 beef blade steaks
Salt and black pepper, to taste
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1 cup beef broth
1/2 cup heavy cream
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
Fresh parsley, chopped, for garnish
Directions:
Season the beef blade steaks with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4-5 minutes per side, or until browned and cooked to your desired doneness. Remove from skillet and set aside.
In the same skillet, add chopped onion and minced garlic. Cook for 2-3 minutes until softened.
Add sliced mushrooms to the skillet and cook for another 5-6 minutes until golden brown and tender.
Pour in beef broth, heavy cream, Worcestershire sauce, and Dijon mustard. Stir to combine and bring to a simmer.
Return the beef blade steaks to the skillet, spooning the mushroom sauce over them. Simmer for another 2-3 minutes until the steaks are heated through and the sauce has thickened slightly.
Garnish with chopped fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: Varies | Servings: 4