Braised Steak with Buttery Mushrooms
Treat yourself to the ultimate comfort food with this Braised Steak with Buttery Mushrooms recipe, a hearty dish that’s rich, tender, and full of flavor. Perfectly seared beef steaks are slow-braised in a savory combination of beef broth, aromatic herbs, and a splash of optional red wine for an added depth of flavor. The dish is elevated further with golden, sautéed button mushrooms simmered in butter, creating a luxurious topping. Ideal for cozy dinners or special occasions, this recipe pairs beautifully with creamy mashed potatoes or crusty bread to soak up every drop of the luscious sauce. Ready in just over two hours, this slow-cooked masterpiece is well worth the wait.
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Recipe Information
Ingredients
- 4 pieces beef steaks (sirloin or chuck)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 3 fresh thyme sprigs
- 1 bay leaf
- 2 cups button mushrooms, sliced
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Pat the steaks dry with a paper towel, then season both sides with salt and black pepper.
Lightly coat the steaks in flour, shaking off any excess.
Heat olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Sear the steaks for 2-3 minutes on each side until browned. Remove the steaks from the pan and set aside.
Reduce the heat to medium. Add the remaining butter to the pan along with the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
Deglaze the pan with the red wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to allow the alcohol to cook off.
Add the beef broth, thyme sprigs, and bay leaf to the pan. Bring the mixture to a simmer.
Return the steaks to the pan, ensuring they are mostly submerged in the liquid. Cover with a lid and reduce the heat to low. Braise for 1.5-2 hours, checking occasionally and turning the steaks halfway through.
About 20 minutes before the cooking time is up, heat a separate skillet over medium heat. Add 1 tablespoon of butter and the sliced mushrooms. Sauté for 6-8 minutes until golden and tender. Season with a pinch of salt and pepper.
Once the steaks are fork-tender, remove them from the braising liquid and set aside. Discard the thyme sprigs and bay leaf.
Increase the heat to medium-high and simmer the braising liquid for 5-7 minutes to thicken slightly.
Return the steaks to the skillet along with the sautéed mushrooms. Gently heat through.
Serve the braised steaks topped with the buttery mushrooms, a drizzle of the sauce, and a sprinkle of chopped parsley.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.8 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
