Steak Umbriago Recipe

We’ll be seeking outside help for this fundamental life disagreement, but for today, I wanted to show you how to make this quick and easy mushroom sauce for whatever steak you feel like cooking tonight. A sirloin will work, or a skirt steak…or a fillet or a ribeye or anything else you might have languishing in your fridge. Whatever steak you decide to use, just know that the sauce will make it better.

Pour in a good cup and a half of red wine. You can use burgundy, you can use Merlot, you can use Cabernet Sauvignon…

Now stir it, reduce the heat to a simmer, and cook the mushrooms for several minutes, or until the mushrooms are cooked down and the liquid is reduced by half.

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I let this cook a little bit long (imagine if you will: Four children. A cattle ranch. All the laundry that entails) and the shrooms were basically liquidless. Without liquid. Devoid of liquid.

Anyway, if that happens, splash in just a tiny bit more wine (or a little beef broth) and stir it around for a minute or so. It’ll be just perfect!

Have you noticed lately that I’ve been sneaking in the standard, curly parsley a lot lately? The reasons for this are numerous:

Deb's Umbrian Ragu Sauce

3. It tastes just fine! Don’t ever let anyone ever tell you it’s just for garnish again. Mince it up finely enough and you’ll never know the difference!

In a small skillet, fry up whatever kind of steak suits your fancy. This is a ribeye, but you can use everything from a good sirloin to a nice fillet. Honestly, you can even grill a burger patty.

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