London Broil with Mushroom Sauce
Time needed
Serving Size / Yield
Ingredients
- 3-lb London broil
- 1/2 cup balsamic vinegar
- 1 clove garlic, minced
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup Madeira wine
- 2 ounces shitake mushrooms, sliced
- 1 medium onion
- 1 clove garlic, minced
- 1 tbsp butter or margarine
- 1 tsp fresh rosemary
- 1 tbsp flour
- salt and pepper to taste
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Directions
Combine the garlic, brown sugar, salt, and pepper in a small bowl, then rub the mixture into the London broil. Place the coated meat in a shallow dish with the balsamic vinegar, and marinate it in the refrigerator overnight.
To make the sauce, saute the onion in butter until it begins to become transparent, then add the mushrooms and garlic. After approximately two more minutes, add the Madeira wine, and bring it to a simmer. Reduce the heat, and slowly add the flour, continually stirring the sauce to prevent lumping. Continue stirring until the sauce thickens, then remove it from heat. Cover and set aside while you prepare the London broil.
Put your oven rack at the highest position, and preheat it to a broil. Cook the marinated cut of meat approximately four inches from the top for four minutes on each side. Slice the London broil thinly against again the grain and serve with the shitake mushroom sauce. Serve immediately for best results.
