Beef skirt steak with red wine and wild mushroom sauce

    1 hour 20 min

    Skirt steak is braised till tender and served with a simple but delicious sauce of red wine and wild mushrooms. Tender and delicious, it's a great way to make the most of a cheap steak!

    14 people made this

    Serves: 4 

    • 275ml red wine
    • 1 onion, chopped
    • 2 cloves garlic, chopped
    • 1 sprig fresh thyme
    • 30g butter
    • 675g skirt steak, cut into cubes
    • 1 tablespoon plain flour
    • 250ml beef stock
    • salt and pepper to taste
    • 275g mixed wild mushrooms

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. In a frying pan over medium heat, combine red wine, onion, garlic and thyme. Bring to the boil, and cook until volume is reduced by about 1/4. Set aside, and allow to cool.
    2. Melt butter in a frying pan over medium heat until just beginning to brown. Add steak, and cook until evenly brown. Remove steak, and stir into cooled wine mixture. Set aside while preparing sauce.
    3. Sprinkle flour into pan. Reduce heat, and cook slowly until flour is browned. Gradually stir in beef stock, and stir until mixture comes to the boil. Season with salt and pepper, and simmer uncovered for about 10 minutes.
    4. Stir in beef and wine mixture. Cover, and cook very gently for 40 to 45 minutes. Lay mushrooms on top of beef. Cover, and simmer for about 10 more minutes. Transfer steak and mushrooms to a serving dish. Taste sauce, and adjust seasonings. Simmer until sauce has reduced to desired consistency, then pour over meat.

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    Reviews in English (9)


    Fantastic flavor & tender as well. I marinated the cubed beef for 2 hours in red wine before using; also, I didn't have thyme so I substituted basil. One thing I couldn't understand was why we had to separate all the ingredient, i.e. why remove the sauteed veggies from the pan, then cook the beef & remove it, then cook the broth & finally throw everything back in and cook it again. Since I only had one big skillet to use, I would have preferred being able to cook it all together in 1 or 2 steps--all the ingredients end up stewing together anyway. Also, the cooking time is completely off since you have to do all the prelim cooking before you get to the final 55 minute simmer phase (step 4). Since I wanted to keep the meat tender & finish quickly, I only simmered in step 4 for about 15 minutes and then thickened the gravy with a can of mushroom soup. I served the meat & gravy over mashed potatoes and it was an immense hit. One more thing is that I wouldn't fry the flour before adding the broth, this only made the flour clump for me and it was hard to break up. I would mix the flour in after the broth.  -  24 Sep 2003  (Review from Allrecipes US | Canada)


    Very good. Next time I will not use so much wine and increase the gravy portion.  -  23 Jan 2011  (Review from Allrecipes US | Canada)


    Very simple to prepare and very flavorful. I used oyster, portobello and straw mushrooms. Wonderful red wine flavour and even better the next day.  -  23 Jan 2003  (Review from Allrecipes US | Canada)