Top Blade Steaks Smothered in Mushrooms & Onions

By Walt

Ingredients

• 6 1 " thick boneless top blade steaks -- 2 3/4 lbs
• coarse salt & pepper
• 1/2 c. flour -- for dredging
• 2 Tbsp unsalted butter
• 2 Tbsp extra vigin olive oil
• 3/4 lb. button mushrooms -- sliced
• 3/4 lb. med. portobellor mushrooms -- sliced
• 1 Tbsp chopped fresh thyme or 1 tsp. dried
• 1 1/2 tsp sweet Hungarian paprika
• 1/2 c. plus 4 tsp dry sherry
• 1/2 c. light cream
• 1/2 lemon
• 2 Tbsp chopped flat parsley
• 2 lg. onions sliced 1/4 in. thick

Preparation

Step 1

Pound steaks to 1/2 in. thickness, season with salt and pepper. Dredge one at a time in flour. Brown in 1 Tbsp each of butter and oil in lg. skillet over med-high heat until nicely browned on both sides but not cooked through, about 4 min per side. Transfer steaks to platter.

Save caramelized bits from steaks and add 1/2 Tbsp. each of butter and oil. Saute mushrooms over med-high heat, stirring occasionally until tender and just starting to brown, about 15-20 min. Transfer mushrooms to wide bowl.

Add the remaining 1/2 Tbsp butter and oil, onions, thyme and paprika. Season lightly with salt and pepper and saute until onions are soft and almost translucent, about 8 min. Pour in 1/2 cup sherry and bring to a boil. Stir to loosen any bits stuck to the pan's bottom. Reduce heat to a gentle simmer and return mushrooms and their juices to pan. Stir to combine. Tuck steaks into the mixture smothering them with some of the mushrooms and onions. Reduce heat to low, cover tightly, and simmer gently until steaks are fork tender - about 1 1/4 to 1 1/2 hours or 30 minutes in a pressure cooker.

Transfer steaks to serving platter. Increase the heat and add cream or milk and boil until the sauce is the consistency of thick cream soup, about 3-5 min. Stir in remaining sherry, a generous squeeze of lemon and half the chopped parsley. Taste for salt and pepper. Spoon the sauce over the steaks and sprinkle with remaining parsley. (Served over buttered egg noodles or with mashed potatoes)