Steak Diane à la Linkletter

Steak Diane à la Linkletter Recipe - Top Round Steaks with Sherry, Mushrooms, and Steak Sauce

| Servings: 4

Introduction

Steak Diane à la Linkletter is a classic dish that combines tender top round steaks with a flavorful marinade and a rich mushroom sauce. This dish is perfect for a special occasion or a romantic dinner at home.

History

Steak Diane is a dish that originated in the United States in the mid-20th century. It was a popular dish in upscale restaurants and was often prepared tableside. The dish is named after Diana, the Roman goddess of the hunt, and is traditionally made with tender cuts of beef, a rich sauce, and a touch of brandy or sherry.

Ingredients

4 top round steaks
0.5 cup dry sherry
4 tbsp water
2 tbsp chopped chives
2 tbsp steak sauce
1 tsp dijon mustard
1 can sliced mushrooms, drained (4 oz (113 g))

How to prepare

Place the steaks in a shallow nonmetallic dish.
Combine the dry sherry, water, chives, steak sauce, and mustard.
Pour the mixture over the steaks, cover, and marinate overnight in the refrigerator.
Drain the steaks and reserve the marinade.
Broil, pan fry, or barbecue the steaks to medium rare.
Put the reserved marinade in a pan.
Add mushrooms to the mixture in the pan and bring to a boil.
Place the steaks on a hot platter and pour the marinade over them.
Serve with baked potatoes, wilted spinach salad, and cinnamon apple sauce for dessert.
Pair with a good California zinfandel wine.

Variations

Substitute the top round steaks with filet mignon for a more luxurious dish.
Add a splash of brandy or cognac to the mushroom sauce for an extra depth of flavor.

Cooking Tips & Tricks

Make sure to marinate the steaks overnight to allow the flavors to fully develop.

- Be sure to cook the steaks to medium rare to ensure they are tender and juicy.

- When making the mushroom sauce, be sure to bring it to a boil to thicken the sauce and intensify the flavors.

Serving Suggestions

Steak Diane à la Linkletter pairs well with baked potatoes, wilted spinach salad, and cinnamon apple sauce for dessert.

Cooking Techniques

Marinate the steaks overnight for maximum flavor.

- Be sure to bring the mushroom sauce to a boil to thicken it and intensify the flavors.

Ingredient Substitutions

Substitute the dry sherry with white wine or beef broth.

- Use fresh mushrooms instead of canned mushrooms for a fresher flavor.

Make Ahead Tips

You can marinate the steaks up to 24 hours in advance.

- The mushroom sauce can be made ahead of time and reheated before serving.

Presentation Ideas

Serve the steaks on a hot platter and pour the mushroom sauce over the top. - Garnish with fresh chives or parsley for a pop of color.

Pairing Recommendations

Pair Steak Diane à la Linkletter with a good California zinfandel wine for a perfect match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the steaks and mushroom sauce in a pan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Steak Diane à la Linkletter contains approximately 300 calories.

Carbohydrates

Each serving of Steak Diane à la Linkletter contains approximately 5 grams of carbohydrates.

Fats

Each serving of Steak Diane à la Linkletter contains approximately 12 grams of fat.

Proteins

Each serving of Steak Diane à la Linkletter contains approximately 30 grams of protein.

Vitamins and minerals

Steak Diane à la Linkletter is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains mustard and mushrooms, which may be allergens for some individuals.

Summary

Steak Diane à la Linkletter is a protein-rich dish that is moderate in carbohydrates and fats. It is a good source of iron, zinc, and vitamin B12.

Summary

Steak Diane à la Linkletter is a classic dish that is perfect for a special occasion or a romantic dinner at home. With tender top round steaks, a flavorful marinade, and a rich mushroom sauce, this dish is sure to impress your guests. Serve with baked potatoes, wilted spinach salad, and cinnamon apple sauce for a complete meal. Enjoy with a glass of California zinfandel wine for a perfect pairing.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Steak Diane à la Linkletter. It was a warm summer day, and I was visiting my dear friend, Mrs. Jenkins, who lived down the street. Mrs. Jenkins was a fantastic cook, and she always had the most delicious dishes to share with me.

On that particular day, Mrs. Jenkins invited me into her kitchen and pulled out a well-worn cookbook from her shelf. As she flipped through the pages, she came across a recipe that caught her eye. With a gleam in her eye, she said, "I think you'll love this one, dear. It's a classic recipe for Steak Diane à la Linkletter."

I had never heard of Steak Diane before, let alone Steak Diane à la Linkletter. Mrs. Jenkins explained that Steak Diane was a dish made with pan-seared beef in a creamy mushroom and brandy sauce. It was a popular dish in the 1960s, and Mrs. Jenkins had adapted the recipe from a cookbook written by Art Linkletter, a famous television personality at the time.

Mrs. Jenkins walked me through the steps of making Steak Diane à la Linkletter, sharing tips and tricks she had learned over the years. She emphasized the importance of using high-quality ingredients and paying attention to details like cooking times and temperatures.

As we cooked together, the aromas of garlic, mushrooms, and brandy filled the kitchen, creating a mouth-watering scent that made my stomach growl with anticipation. Mrs. Jenkins expertly flipped the steaks in the pan, searing them to perfection before adding the creamy sauce and letting it simmer to meld the flavors together.

Finally, the dish was ready, and Mrs. Jenkins plated the Steak Diane à la Linkletter with a flourish, garnishing it with fresh herbs and a squeeze of lemon. The first bite was a revelation – the tender beef, the rich sauce, the delicate balance of flavors – it was like nothing I had ever tasted before.

From that moment on, Steak Diane à la Linkletter became a favorite in my repertoire of recipes. I would often make it for special occasions, impressing friends and family with its elegant presentation and exquisite taste. Over the years, I have continued to refine the recipe, adding my own twists and variations to make it my own.

Every time I make Steak Diane à la Linkletter, I think back to that sunny day in Mrs. Jenkins' kitchen, where I first discovered the magic of this dish. It is a reminder of the joy of cooking and the power of sharing recipes with loved ones.

As I pass on this recipe to you, my dear grandchild, I hope that you will find the same joy and wonder in making Steak Diane à la Linkletter as I did. May it bring you as much happiness and deliciousness as it has brought me over the years. Bon appétit!