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Chuck or Blade Steaks with Mushroom Sauce


Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 16m
  • Ready In : 26m


  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 285g cremini or white mushrooms, cut into 2cm thick wedges
  • 1 tbsp onion, finely chopped
  • 60ml balsamic vinegar
  • 2 tbsps soy sauce
  • 200ml beef stock
  • 1 tbsp cornflour


Step 1

Season steaks and cut several slits three cm apart into the centre gristle. Preheat a pan with some oil until moderately hot, not smoking.

Step 2

Cook each steak to medium-rare for a total of 4 to 6 minutes, turning once. Remove steaks from the pan and cover loosely with foil.

Step 3

While the steaks are resting add butter to the pan and sauté mushrooms and onion for 4 minutes until mushrooms are browned and tender. Remove and place over the cooked steaks.

Step 4

Add the vinegar and soy sauce to the pan and simmer for 2 minutes, stirring and scraping up any brown bits.

Step 5

Add the beef stock and simmer for a further 2 minutes.

Step 6

While sauce simmers, mix the corn our into remaining stock in a cup. Stir the corn our mixture into sauce and simmer for 1 minute, stirring continuously.

Step 7

Return steaks and mushrooms, along with any juices accumulated on platter, to the pan and simmer for 1 minute until just heated through, turning steaks in the sauce.

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