mushroom sauce | to accompany steak + vege

I wouldn’t say I’m a crazy sauce person. Unlike my brother-in-law Jezza who is obsessed with condiments, I actually confess to ordering chicken schnitzel at a pub without gravy.

I love making mushroom sauce at home though and this one is absolutely delicious. Inspired by my Mum who always makes a mushroom sauce to serve with steak, I add mustard, flour and beef stock to mine.

Now mushies go really well with fresh thyme, so by all means throw it in if you have some; note to self – must plant herb garden. A nice piece of grilled steak teamed up with some dreamy mash and green beans is made the better by a generous amount of this mushroom sauce drizzled over the top. The perfect dinner when you have friends over.

This sauce takes next to no time to cook and can be carried to the table in a jug or gravy boat. Delegate the cooking of the steak, make the mash and sauce ahead of time and then all you need to do is steam some green beans at the last minute and Viola!

Over the course of this week, numerous people have asked me for some more soup recipes and cream of mushroom soup has to be the next one to come to the blog. I could literally eat this sauce on it’s own it’s so good!

And if I was presented with this mushroom sauce at a pub – I’d have a hard time ordering a schnitty without it.

mushroom sauce (this makes enough for 4)

6 x button mushrooms, sliced
1 x small brown onion, finely sliced
2 x garlic cloves, crushed
1 heaped teaspoon of plain flour
1 x beef stock cube
1/2 a cup of water
1/2 a teaspoon of French mustard
A dash of Worcestershire sauce
1/2 a cup of thickened cream
Salt and freshly cracked pepper
A knob of butter
The resting juices from the cooked steak
Fresh parsley, finely chopped

  • In a fry pan add a knob of butter and sauté the onions and garlic until soft.
  • Add the mushrooms and a splash of water to help them along. Cook until soft.
  • Sprinkle the flour and crumbled beef stock cube over the mushroom mixture and stir until the flour has cooked off.
  • Whilst stirring, gradually pour in the water and continue to cook over a low heat. (Add more water if it’s too gluggy).
  • Add the mustard, Worcestershire sauce and cream and stir through the resting juices from the cooked steak.
  • Season with salt and freshly cracked pepper and add the finely chopped parsley.

    Serve piping hot with some grilled steak, mash and vege.

Lo’s tips

  • You want to serve this sauce piping hot. Pour boiling water in to the gravy boat or jug to warm before adding the sauce to it.
  • You could also use dried parsley if you don’t have fresh. As you can see from the photos, I had neither on hand when making this sauce tonight. Woopsiedaisies.







If you make this mushroom sauce, please comment below. xx


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