Steak dinner for a party | Mushroom Sauce Recipe
Having a party (or in the South African sense: a braai) is something that happens in our family every weekend. There is always a reason to celebrate, even if it is just to watch the rugby. We use this menu for almost every braai, but vary the actual ingredients slightly.
We were able to source these beautiful, thick cut T-bone steaks. They work out great, especially when you count the couples: the guys take the big piece, while the ladies get to have the smaller fillets. The guys like theirs medium-raw while the ladies usually like theirs medium and because the fillet is thinner it cooks quicker! And the leftovers the next day (if there are any) are great in a salad or on some toasted bread.
A standard at every braai or BBQ is the green salad. No matter what else is on the menu, you always have a salad. My mom always said that if there is nothing green on the plate, then it doesn't look appetising. We follow that rule as much as we can because it really is true.
In the winter months we add some veggies too, especially if there are people following low carb. Otherwise we make potato fries. But because we know not everyone follows a low carb lifestyle, we do add some other carbs like a fresh french loaf with a selection of jams and brie cheese.
We don't like anyone feeling left out so I also made some of my low carb bread, as we had someone who is gluten-free as well. However even the guys doing high carb tried my bread, they loved the bread so much that I had to go make some more!
Then I made my pride and joy: a big batch of mushroom sauce (as I am one of those people that eat some steak with my sauce instead of some sauce with my steak). This is so easy:
What you need:
- 8 large portabella mushrooms, diced
- 250g button mushrooms, diced
- 500g creme fraiche
- 250g thick creme
- slat and pepper
- peri peri powder or other hit sauce like Tabasco
- Worcestershire sauce
- xylitol or chutney for sweetness
- In a hot frying pan, add some oil and the mushrooms and fry until all the water has emerged and evaporated. About 10 -15 minutes. You want to get them nice and browned.
- Add the creams and lower the heat. They should simmer while stirring.
- Add some salt and lots of black pepper. Add about 1 to 2 tbsp each Worcestershire sauce and xylitol and the peri peri or hot sauce to you liking. I like it were you just taste the chilli but is not overwhelming.
- Simmer until it has thickened and serve hot.
I hope this menu will appear at your next braai!