Steak Mushroom Sauce with Red Wine and Bacon
By now, most of us are cooking at home and looking for new ways to perk up steak and ground beef.
This steak mushroom sauce made with red wine, and bacon is so delicious, it just might be the thing that brings a little new excitement.
You can even add this it roast beef, or use it for a meat pie or steak pie.
It can turn any cut of steak into something really special, even burger steaks.
I love a good steak like this New York Strip Steak, (my number one post). But let’s face it we don’t always have the budget for that. On the days you make teres major (a much less expensive cut from the shoulder) or ground beef steak burgers, this sauce will turn ordinary into extraordinary.
Sauté Mushrooms Just right
I have a love hate relationship with mushrooms. They have to be cooked just right. When sautéed in bacon grease long enough to caramelize a little, they are full of flavor and the texture is right. You can use any kind of mushroom to make mushroom sauce. I like the cremini mushrooms, but plain white mushrooms will be just fine as I used below when that was all I could find.
By the way, sautéeing mushrooms with bacon and shallots might be all you need to perk up a burger, or it can be start of a steak mushroom sauce.
Can Steak Mushroom Sauce be Make Low Carb?
Yes, instead of using flour to thicken the sauce, I added a teaspoon of xanthan gum. If you don’t want to use xanthan gum, you can use a tablespoon or two of tapioca flour mixed with cold water to thicken. You could also use corn starch.
Process for the Bacon Wine Steak Mushroom Sauce
- Start with bacon, but you can skip that if you want, or use pancetta or proscuitto.
- Use shallots over onion, but onions work fine too.
- Add about 1/4 cup red wine. You can add more or less and even skip it.
- I used a pinot noir one night and a cab another night. I prefer the cab, but both are fine. You can even use a white wine.
- If you have a nice balsamic vinegar (the syrupy kind) you could sub the wine with a few tablespoons.
- I use 1/4 teaspoon or so of xanthan gum mixed with water to act as a thickener. (low carb)
- You can use a tablespoon of flour, tapioca flour or corn starch mixed with cold water in a jar.
- Instead of a thickener, you could also add in about 1/4 cup heavy cream, 1 tablespoon butter.
- Or you could use sour cream with mushrooms like I did here.
Add Bacon, Pancetta or Prosciutto to Steak Mushroom Sauce
Any of these meats, cut finely add a little bit extra. Prociutto is what I use is my Chicken Marsala and I love it, but make sure you crisp it up.
It’s important to cut bacon into small lardons and cook off any of the fat on the bacon. Add shallots and soften for a few minutes, and add mushrooms. Once the mushrooms are sauteéd to a golden color, add in broth, until it’s heated. Add wine and cook down for about ten minutes.
How to Thicken Mushroom Sauce
Xanthan gum , can be a little pricey, but it’s also great for grain free baked goods.
Xanthan gum will give body to the sauce. I shake it up with a little water, before adding in. It turns into a gel, and doesn’t completely mix, but it will, when you add it to the mushroom mixture. The result was creamy, mushroom wine sauce.
My Most Popular Post is How to Make a New York Strip Steak
Here are some more easy dinner ideas from Spinach Tiger
Steak Mushroom Sauce
Bacon Mushroom Wine Sauce
- 4 slices bacon
- 2 shallots diced
- 1 pound fresh mushrooms
- 1 tablespoon olive oil
- salt and pepper
- 2 cups chicken broth or beef broth
- 1 cup red wine
- 1 teaspoon xanthan gum see notes in blog post on alternatives
- Cut bacon into small lardons. Fry in pan that will be used for the mushroom sauce.
- Add diced shallots until softened. Cook about a minute.
- Add sliced mushrooms. Sauté until Golden.
- Add broth and wine.
- Mix xanthan gum with a little water. Shake until incorporated and add in a little at a time to thicken sauce.
- Season with salt and pepper.
- Serve Immediately.
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