Minute Steaks With Pimientos And Mushrooms
|Mushrooms/1 package dried shiitake mushrooms||1⁄4 , sliced thin|
|Unsalted margarine||1 1⁄2 Tablespoon|
|White onions||8 Small, peeled|
|Low sodium beef broth||1 1⁄3 Cup (21.33 tbs)|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Garlic||2 Clove (10 gm), halved|
|Black pepper||1⁄4 Teaspoon|
|Non-stick cooking spray||2 Tablespoon|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Sliced pimientos||8 Ounce, drained (1 Jar)|
|Cornstarch||2 Teaspoon, blended with 1 tablespoon cold water|
|Dijon mustard/Spicy brown mustard||1 Teaspoon|
Soften the shiitake mushrooms in a cup of boiling water for 15 to 20 minutes.
Drain, cut off and discard the stems, then slice the caps 1/4 inch thick; set aside.
If you are using sliced fresh mushrooms, simply add in Step 4.
Meanwhile, melt 1/2 tablespoon of the margarine in a small saucepan over moderate heat; add the onions and cook, uncovered, for 3 minutes, stirring occasionally.
Add the beef broth and thyme; cover and simmer over low heat until the onions are tender about 10 minutes.
Remove from the heat.
Rub the steaks with the garlic and sprinkle with the pepper.
Coat a heavy 10 inch skillet with the cooking spray, add 1/2 tablespoon of the margarine, and melt over moderately high heat.
Add 2 of the steaks and cook for 1 minute on each side; transfer to a warm serving platter.
Cook the last 2 steaks in the remaining margarine and transfer to the platter.
Pour any fat from the skillet, add the wine, and boil, uncovered, for 1 minute.
Add the broth, onions, mushrooms, and pimientos; simmer, uncovered, for 5 minutes.
Blend in the cornstarch mixture and cook, stirring constantly, until slightly thickened 1 to 2 minutes; stir in the mustard.
Spoon the sauce and vegetables over the steaks.