John Myers
Braised Steaks in Red Wine and Mushroom Sauce
The perfect braised steaks in red wine and mushroom sauce recipe with a picture and simple step-by-step instructions.
- 4 Ribeye steak
- 500 g Mushrooms brown
- 2 Onions
- 2 tbsp Olive oil
- 1 Bay leaf
- 250 ml Dry red wine
- 250 ml Cream
- Salt
- Pepper from the grinder
- Sweet paprika
- 30 g Flour
- Mix the flour with 1 teaspoon each of salt and pepper. Turn the ribeye steaks in it, knock off any excess flour. Heat oil in a pan. Fry the steaks vigorously in portions on each side. Take out and place in a fan shape in a roasting pan. Preheat the oven to 175 ° C.
- Clean the mushrooms and cut in half. Peel and finely dice the onions. Fry the mushrooms vigorously in the frying fat. Add onions and fry briefly. Season well with salt, pepper and paprika. Dust with 3 tablespoons of flour and sauté briefly. Deglaze with red wine, stir in cream and 400 ml of water. Add the bay leaf. Simmer over a low heat for about 5 minutes. Pour the sauce over the steaks. Cover and roast in the oven for about 5 hours. Half an hour before the end of the roasting time, remove the lid and finish cooking.
- 3 Brussels sprouts in Parmesan butter and bread dumplings taste great with it.
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