One Pot Braised Blade Steaks with Mushrooms Vidalias and Steamed Asparagus
Ingredients
- 4 (6- to 8-ounce) beef blade steaks , ¾ to 1 inch thick, trimmed
- Salt and pepper
- 3 tablespoons vegetable oil
- 12 ounces cremini mushrooms , trimmed and sliced thin
- 12 ounces portobello mushroom caps, halved and sliced thin
- 2 Vidalia onions , halved and sliced thin
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- 1½ teaspoons paprika
- 2 tablespoons all-purpose flour
- ¾ cup dry sherry
- ¾ cup chicken broth
- 1 pound thin asparagus , trimmed
- 1 tablespoon unsalted butter , softened
- 1 tablespoon grated lemon zest plus 2 tablespoons juice
- 3 tablespoons minced fresh chives
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments