Steaks With Mushroom Wine Sauce
|Onions||2 Large, cut into 1/2 inch-thick slices|
|Beef rib eye steaks/Boneless top loin steaks||2 (Each About 3/4 Inch Thick)|
|Medium mushrooms||1⁄4 Pound, sliced|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Parsley sprigs||2 (Garnish)|
1. In 12-inch skillet over medium heat, in 3 tablespoons hot butter or margarine, cook onions, stirring occasionally, until tender and golden. Push onions to side of skillet.
2. Place steaks in skillet; over medium-high heat, cook steaks until browned on both sides, about 8 minutes for rare or until of desired doneness. Sprinkle with salt and pepper to taste. With slotted pancake turner, remove steaks and onions to warm platter.
3. In drippings in skillet, over medium heat, heat 1 tablespoon butter or margarine until melted; add mushrooms; cook until mushrooms are tender, stirring occasionally. Stir in wine, water, sugar, and basil; over high heat, heat to boiling, stirring to loosen brown bits from bottom of skillet. Pour sauce over steaks. Garnish with parsley sprigs.