The sauce for this steak marsala with mushrooms is top notch. It is rich and savory and super easy to make.
Printable Recipe – Steak Marsala with Mushrooms.
This recipe is one of my favorite ways to have steak. The beef is first perfectly cooked and then topped with a delicious Marsala wine sauce with mushrooms. It is to die for!
One of the best things about the sauce is that if you prefer it on chicken, it also adapts very well and gives the chicken a very hearty taste.
Be sure to make the sauce first. It takes longer than the steaks do and you will want the steaks warm when you pour on the sauce.
I had this recipe tonight with Italian roasted potatoes and onions and it was wonderful.
Marsala wine and mushrooms combine to give these steak recipe a wonderful topping. Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.Steak Marsala with Mushrooms
Ingredients
For the Marsala sauce
Instructions
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 549Total Fat: 40gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 153mgSodium: 810mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 34g
Chelsea
Sunday 11th of November 2018
My sauce never thickened, got any advice?
Carol
Monday 12th of November 2018
Hi Chelsea. Not sure why it wouldn't thicken. It might have something to do with how high the burner is and how long you cook the sauce. Did you make any adjustments to the amounts? One thing that works if a sauce is too thin, is to add 1 tbsp of corn starh or arrowroot powder with some water and stir it into the sauce. This will thicken any sauce quickly. Carol
Kathy
Wednesday 30th of December 2015
what do you do with the butter?
Carol
Wednesday 30th of December 2015
Hi Kathy. Whoops. The butter is used to cook the steaks. I've edited the recipe to show this. Thanks for pointing out my oversight. Carol
Trisha
Tuesday 24th of February 2015
why doesn't my sauce look as brown.
admin
Tuesday 24th of February 2015
HI Trisha. The color comes primarily from the depth of the wine, I would say. You could try a wine with a deeper color, or even substitute some beef broth some of the wine.
Carol