Not a week goes by where I don’t receive a request from someone searching for a long lost recipe from My Great Recipes. Reader Kelly writes:
I have lost one of my recipe cards from my collection and was wondering if you might have it and if so would you be able to email me a copy? It is under section 10 – Beef and it is a steak with tomato and mushroom sauce. Thanks for any help you might be able to give me.
That recipe is called Quick Beef Steaks Chasseur – section 10, card 51.
Quick Beef Steaks Chasseur
- 4 boneless tender steaks fat removed
- 2 tablespoons olive or cooking oil
- 2 tablespoons butter or margarine
- 1/3 pound mushrooms sliced
- 1 medium tomato chopped
- 1 tablespoon shallots chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/3 cup dry white wine
- 1/2 cup canned beef broth
- 1/2 teaspoon dried tarragon leaves
- 1 teaspoon cornstarch or arrowroot
- 2 teaspoons water
- parsley chopped, optional
Trim steaks. Heat oil and butter in heavy skillet over high heat. When butter sizzles add steaks. Cook on high heat 1 minute. Reduce heat to medium. Cook 1 minute more. Turn over.
Cook steaks 2 minutes longer for rare or cook to desired degree of doneness up to 5 minutes per side for well done. Remove steaks and keep warm. (They should stand several minutes before serving to redistribute heat within the meat.)
To make sauce, add mushrooms, tomato, and shallots to pan. Stir and cook 5 minutes.
Add salt, black pepper, wine, broth, and tarragon. Simmer 5 minuets, adding any steak juices. Simmer until liquids are reduced by half.
Mix cornstarch and water. Stir into liquid. Cook briefly until thickened. Serve immediately with steak. Garnish with chopped parsley if desired.
- For the boneless tender steaks, a tenderloin, boneless rib eye, shell or sirloin strip, or chopped sirloin.
- For inexpensive, juicy, tender beef, purchase the first cut of the chuck and remove the rib eye from next to the bone. Use remainder of roast for stroganoff or stew.
- 1/3 pound sliced fresh mushrooms is about 2 cups.
- Can use green onion (aka scallion) for the shallots.