Steak Pan Sauce with Mushrooms (No Wine, No Cream)
A rich, flour-thickened mushroom pan sauce for steak, with red onion, garlic and a teaspoon of redcurrant jelly to lift the flavour.
Equipment
- Heatproof container / Dish
- Chef's knife
- Chopping board
- Measuring jug
- Measuring spoons
- Frying pan
- Plate / Tray
- Spoon (table, dessert, tea)
- Wooden / Stirring spoon
Ingredients
- 1/4 of a red onion finely diced
- 1 clove of garlic peeled, cut in half and lightly crushed
- 3 mushrooms finely chopped
- 1 teaspoon of flour heaped
- 300 ml beef stock hot
- 1 teaspoon redcurrant jelly
Instructions
- Drain the excess fat from the pan, and place the pan onto a medium to low heat.
- Add your finely diced red onion, and halved garlic, gently sauté for 1 minute then add the mushroom, turn the heat up and cook for another 2 minutes.
- Take the pan off the heat, add the heaped teaspoon of flour and stir until you have a paste. Return to a low heat and cook out for about 30 seconds, taking care not to burn the flour.
- Add a splash of the hot stock and stir until you have a thick, smooth paste, then add the rest in 2 or 3 stages, stirring each time to prevent lumps.
- Turn the heat up, bring to a boil and cook for 2 to 3 minutes until you're at your desired thickness.
- Add the redcurrant jelly at the end, stir it in, taste for seasoning and serve.
Video
Nutrition
Serving: 1portionCalories: 37kcalCarbohydrates: 5.8gProtein: 2.9gFat: 0.5gSaturated Fat: 0.2gSodium: 561.1mgPotassium: 194.3mgFiber: 0.6gSugar: 2.7g
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