Pan Fried Steak Marsala

I don't want to say that this meal is hard to make but it does call for a lot of attention compared to other meals I've shown you so far.

Tools:

Large stove-top pan

Knife for finely dicing vegetables

Tongs

Spatula

 Foil

 Ingredients:

4-8 (8oz) chuck steaks

2 cloves garlic

2 finely diced shallots

1 can chicken stock

12oz marsala wine

120z sherry wine

3 cups finely diced bell mushrooms 

salt & pepper to taste

Directions:

Heat pan on highest setting possible for at least 2 minutes so the pan is as hot as possible. Salt and pepper both sides of the steaks then place in the hot pan.  Immediately turn the heat down to just above medium after placing the last steak in the pan.  Cook for 4 minutes the flip.  Cook an additional 4-6 minutes depending on desired temperature of your steak. (3 1/2-4 medium-rare - 6 minutes well done) Put steaks on a plate cover with foil and set aside. (I always place mine in the microwave to keep the heat contained, NOT turned on of course)

In the same pan the steaks were cooked in, bump the heat to medium-high and add the mushrooms onions and garlic. Cook 5-10 minutes till everything begins to get mushy. De-glaze the pan with the wines and stock and simmer for another ten minutes, be sure to scrape the pan to get all the burnt on steak goodies.

Now would be a good time to knock out your side dishes, rice or mashed potatoes is always a nice accompaniment to this main course. The sauce will not be that thick even after cooking down for 10 minutes. To have a thicker sauce, take a splash of hot water and some flour and whisk in a separate glass before mixing into Marsala sauce. Cook another 2-3 minutes if choosing the thicker option.