One of my favorite entrées is chicken or veal marsala. I had the craving, but no chicken or veal in the house? Oh my! Onto another experiment…and here it is, steak marsala, gluten-free, of course!
Ingredients
- 1.4 lbs. beef top sirloin steak
- 1/4 cup dried mushrooms
- 1/3 cup Marsala wine
- 1/3 cup chicken broth
- 1 teaspoon garlic, grated
- 3/4 cup yellow onion, thinly sliced
- extra virgin olive oil for frying
- 2 Tablespoons butter
- 1 1/2 teaspoons potato starch
- 3 teaspoons filtered water
Instructions
- Leave steak out to reach room temperature to ensure even cooking.
- Soak mushrooms in a mixture of broth and wine.
- Brown steak on both sides on medium high to high heat. Allow to cook each side on medium heat until desired temperature. My steaks were about 1″ to 1 1/3″ and took about __ minutes on each side.
- Remove from heat and keep steaks warm.
- In the same frying pan, melt butter, sauté onion and when almost translucent add in garlic and sauté about 1 minute. Add wine/broth/mushrooms mixture and sauté for about another 2 minutes.
- In a small left over container combine filtered water and potato starch; shake until well blended.
- Bring sauce to a boil; add flour mixture pan and stir.
- Pour over steaks and serve warm.
Tip
- To make this dairy-free skip the butter and add more olive oil.
