On a Mission in the Culinary Wasteland

Nebraska Steak with Wild Mushroon sauce

source: Clay T. Martin

recipes for the country gourmet
recipes for the country gourmet

Not yet rated


Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Figure 7

Figure 8

Figure 9

Figure 10

Figure 11

Figure 12

Figure 13

Figure 14

Figure 15

Figure 16

Figure 17

Figure 18

Figure 19

Figure 20

Figure 21

Figure 22

Figure 23

Figure 24

Figure 25
recipes for the country gourmet

I call it Nebraska steak because when I made it for my Dad and Mom, he was so impressed with the tenderness, he asked if it was from Nebraska. I said, no it was from Giant Markets. I have no idea why Nebraska would make a difference.

recipes for the country gourmet


1cup(s) Black Trumpet dried
16ounces(s) Button Mushrooms
3.5poundsBoneless Chuck Roast
0.25teaspoon(s) Black Pepper
2tablespoons(s) Butter
4mediums(s) Garlic Cloves
1small(s) Onion
0.5teaspoon(s) Salt
1cupBeef Stock
0.25teaspoonBlack Pepper - medium grind
4mediumsGarlic cloves
1cupWhite wine
recipes for the country gourmet


For this recipe you need a boneless chuck roast at least 1.5 inches thick. If you can get it thicker, even better. When picking the meat look for even thickness, tiny threads(or marbling) of fat through the meat. You want some large areas of fat, but not too much. Your not going to eat that thick chunks of fat, they do add flavor, but you are paying for it.

Heat up about a cup and a quarter of water in a Pyrex measuring cup. Add your black trumpets Figure 1 and weight them down with a custard dish. Figure 2 When they have soaked about 40 minutes, strain, reserving the liquid. Cut up the re-hydrated mushrooms into medium sized pieces.

If when you open the meat, pieces are not well connected, use bamboo skewers Figure 3 to pin it to the rest of the meat before you tie it with string. Tie a string around the edge of the disc of meat. Figure 4 This will tighten up the meat while cooking, keeping some more of the juices in.

Salt the up side with two good pinches of salt. Spit the cloves of garlic into little spears, two to three per clove. Figure 5 Then starting in the large areas of fat, pierce the fat with a knife Figure 6 and press a clove piece in the slit until it is hidden Figure 7-8. Work on the Fat areas and then repeat this for the meat areas trying for an even distribution. Start a cast iron skillet on high heat, and set your oven to 200F.

Toss the butter into the pan and swirl it around. When the butter melts place the steak in, salted side down, and salt the other side with 2 good pinches.

Cook for 2 minutes and turn the steak over with tongs. Figure 9Cook another 1.5 minutes and place a thermometer in the center of mass, down to half the thickness of the steak Figure 10. Don't place the thermometer into a chunk of fat. Place the pan in your oven.

Place your alert at 136F for rare, 142F for med-rare. If you want your meat well done, a- you are evil, b- have a hamburger instead. If you are using a regular meat thermometer, check the temperature in about an hour, and check more often as the temperature gets closer to the desired level. It moves faster as it gets closer.

While the meat is cooking, cut your onion and garlic into a fine dice. Also slice the button mushrooms. Figure 11

When the meat hits it temp. Pull the pan out of the oven, put it on the stove and move the steak to a platter Figure 12. Leave the thermometer in and cover well with tinfoil. As it rests, the internal temp will rise, and the juices will reabsorb into the meat cells.

Heat the pan on med to med-high to evaporate the liquid residues Figure 13 in the pan. Swirl the pan as you do so. When the pan is dry Figure 14 then add the butter and onion and reduce the heat to medium Figure 15. Cook until the onions are clear and browned Figure 16. Add all the mushrooms and the garlic Figure 17. Raise the temp to med-high, fry for 2 minutes. If the pan looks dry, add more butter. Add the salt and continue to fry until the button mushrooms brown, and the juices dry up Figure 18. Sprinkle with flour and stir well and cook for another minute Figure 19.

Add the wine, Figure 2o working the pan bottom to get up all the yummies. When reduced by half add the stock, black pepper and the re-hydrating liquid Figure 21 . Note in the picture I am using chicken stock, didn't happen to have any beef! Reduce the heat and simmer Figure 22 until the liquids reduce and the sauce gets to the desired thickness. Figure 23 Taste your sauce for salt level and adjust as necessary.

Place your steak on a cutting board over the platter Figure 24 and cut on a bias to get the tenderest cut Figure 25 .

recipes for the country gourmet


Ingredients marked with a (s) are for the sauce.

If you want a creamy sauce add some half and half near the end. You could also add more medium grind black pepper when you add the stock, that works well.

recipes for the country gourmet