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Chuck Steaks with Mushroom Burgundy Sauce
 
Ingredients:
 
4  8oz chuck steaks
1/2tsp Tone's garlic powder
1/2tsp ground black pepper (divided)
1/4 cup Tbsp olive oil
2Tbsp balsamic vinegar
1Tbsp all-purpose flour
1 1/2 cup beef broth (divided)
1/2 cup red wine
1/4tsp salt
5Tbsp butter
1 large Vidalia onion (sliced)
1 8oz package sliced mushrooms
2tsp minced garlic
Steak Directions:
  1. season both sides of steaks with garlic powder and 1/4tsp of pepper
  2. rub balsamic vinegar and olive oil on steaks
  3. cover with plastic wrap and marinade for 1 to 2 hours
  4. after steak is marinated, heat skillet on medium heat
  5. brown steaks on each side, or until desired color is reached
  6. remove from pan and place on a baking sheet
  7. pour 1/2 cup of beef broth on steaks
  8. cover with foil and bake for 1 hour and 30 min in 350 degrees oven
Mushroom Mixture Directions
  1. in skillet with steak drippings, melt butter over medium heat
  2. add onion and cook for 6 min
  3. add mushrooms and garlic; cook for 5 min
  4. stir frequently
  5. remove pan from heat, and spoon mushroom mixture into a bowl
  6. add flour to drippings in skillet and cook, stirring constantly for 2 min
  7. gradually add broth and whisk until smooth
  8. add wine, salt, and remaining 1/4tsp of pepper
  9. cook for 6 to 7 min or until slightly thickened
  10. add mushroom mixture and cook for 1 min or until heated through
Jasmine Beef and Garlic Flavored Rice
(4 servings)
Ingredients:
 
2Tbsp butter
1Tbsp minced garlic
1 cup jasmine rice
1 1/2 cup beef broth
1/4 cup white wine
1/2Tbsp Tone's dry parsley flakes or fresh parsley
 
Directions:
  1. melt butter in sauce pan; add garlic and sauté  for 3 min
  2. add rice; sauté  for 3min
  3. add broth and wine
  4. bring to a boil
  5. place lid on rice and simmer on low for 20 min or until rice is tender
  6. add parsley and serve
 
Steamed Baby Carrots
 
Ingredients:
 
1 16oz bag of fresh or frozen carrots
1/2tsp salt
2Tbsp butter
1/4tsp sugar
1tsp Tone's dry parsley
1/4 cup of water
Directions:
  1. melt butter in pan
  2. add carrots; sauté in butter for 2 min
  3. sprinkle salt and sugar
  4. add water cover with lid and allow to simmer for 15 min or until desired tenderness is reached
  5. add parsley