London Broil with Mushroom Sauce: A Culinary Classic

My grandmother, a woman whose kitchen was a sanctuary of delicious smells and comforting sounds, used to make London Broil for our Sunday family dinners. I remember the rich aroma of the wine and rosemary simmering on the stovetop, mingling with the savory scent of the steak sizzling in the pan. It was a simple dish, yet somehow, it always felt special, a testament to the power of good food bringing people together. This recipe, adapted from an old cookbook, is a tribute to her and those cherished memories.

Recipe Overview

• Prep Time: 1 hour 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 50 minutes
• Servings: 4-6
• Dietary Type: Omnivore

Ingredients

• 1 (2 lb) London broil beef
• 1 lb sliced portabella mushroom
• 2 cups dry red wine
• ½ cup fresh parsley, minced
• 1 teaspoon crushed dried rosemary
• 3 cloves garlic
• 2 tablespoons shallots, minced
• 2 cups beef broth
• 1 cup diced tomato

Equipment Needed

• Large plastic bag
• Refrigerator
• Large skillet
• Knife
• Cutting board

Instructions

1. Begin by preparing the marinade. In a large plastic bag, combine the London broil, sliced portabella mushrooms, dry red wine, minced fresh parsley, crushed dried rosemary, garlic cloves, and minced shallots.
2. Seal the bag tightly, removing as much air as possible. Gently massage the bag to ensure the marinade evenly coats the beef and mushrooms.
3. Place the bag in the refrigerator and allow the London broil to marinate for approximately one hour. This will allow the flavors to meld and the meat to tenderize.
4. After marinating, remove the beef from the bag. Reserve the marinade, as it will be used to create the delicious mushroom sauce.
5. Heat a large skillet over medium heat. Place the marinated London broil in the hot skillet and cook to your desired level of doneness. Remember that carry-over cooking will continue to raise the internal temperature of the meat after it is removed from the heat, so it’s best to slightly undercook it to your preference. For medium-rare, aim for an internal temperature of 130-135°F.
6. Once the beef is cooked to your liking, remove it from the skillet and set it aside to rest. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
7. In the same skillet, add the reserved marinade, beef broth, and diced tomatoes. Bring the mixture to a simmer over low heat.
8. Allow the sauce to cook for 15-20 minutes, or until it has reduced slightly and thickened to your desired consistency. Stir occasionally to prevent sticking and ensure even cooking.
9. While the sauce is simmering, slice the London broil against the grain into thin, even slices.
10. Arrange the sliced London broil on a serving platter and generously pour the warm mushroom sauce over the meat. Serve immediately.

Expert Tips & Tricks

• Marinating Time: While the recipe calls for an hour of marinating, you can marinate the London broil for up to 4 hours for a more intense flavor. Be careful not to marinate it for too long, as the acid in the wine can begin to break down the meat fibers and make it mushy.
• Achieving Perfect Doneness: Use a meat thermometer to ensure your London broil is cooked to your desired level of doneness. Insert the thermometer into the thickest part of the steak, avoiding bone or fat.
• Searing for Flavor: Before cooking the London broil, you can quickly sear it in a very hot skillet to create a flavorful crust. Sear each side for 1-2 minutes before transferring it to a cooler part of the skillet to finish cooking.
• Thickening the Sauce: If you prefer a thicker sauce, you can whisk in a small amount of cornstarch or flour slurry (equal parts cornstarch/flour and cold water) towards the end of the cooking time. Add the slurry gradually, stirring constantly, until the sauce reaches your desired consistency.

Serving & Storage Suggestions

Serve the sliced London broil with mushroom sauce immediately after cooking for the best flavor and texture. It pairs perfectly with roasted vegetables, mashed potatoes, or a simple green salad.

Leftover London broil and mushroom sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the steak and sauce in a skillet over low heat or in the microwave. Be careful not to overcook the steak when reheating, as it can become dry.

London broil can also be frozen for longer storage. Wrap the sliced steak tightly in plastic wrap and then place it in a freezer-safe bag or container. The mushroom sauce can be frozen separately in an airtight container. Frozen London broil can be stored for up to 2-3 months. Thaw the steak and sauce in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	503.5 kcal	N/A
Calories from Fat	154 kcal	N/A
Total Fat	17.1 g	26%
Saturated Fat	7 g	35%
Cholesterol	147.4 mg	49%
Sodium	591.4 mg	24%
Total Carbohydrate	11.5 g	3%
Dietary Fiber	2.4 g	9%
Sugars	4.8 g	N/A
Protein	52.9 g	105%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Wine Substitution: If you don’t have red wine on hand, you can substitute it with beef broth or chicken broth for a less intense flavor. You can also add a tablespoon of red wine vinegar or balsamic vinegar to the broth to mimic the acidity of the wine.
• Mushroom Variety: Feel free to experiment with different types of mushrooms in the sauce. Cremini, shiitake, or even a mix of wild mushrooms would be delicious.
• Herb Variations: If you don’t have rosemary, you can substitute it with other herbs such as thyme, oregano, or marjoram.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a spicy kick.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef for this recipe?
A: While London broil is the traditional cut for this dish, you can also use flank steak or skirt steak as substitutes. Keep in mind that cooking times may vary depending on the thickness of the cut.

Q: How do I know when the London broil is cooked to my desired doneness?
A: The best way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone or fat. For medium-rare, aim for an internal temperature of 130-135°F.

Q: Can I make the mushroom sauce ahead of time?
A: Yes, you can make the mushroom sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat the sauce gently before serving.

Q: What if my sauce is too thin?
A: If your sauce is too thin, you can thicken it by whisking in a small amount of cornstarch or flour slurry (equal parts cornstarch/flour and cold water). Add the slurry gradually, stirring constantly, until the sauce reaches your desired consistency.

Q: Can I grill the London broil instead of cooking it in a skillet?
A: Yes, you can grill the London broil over medium-high heat for about 5-7 minutes per side, or until it reaches your desired level of doneness. Be sure to let the steak rest for a few minutes before slicing.

Final Thoughts

This London Broil with Mushroom Sauce is more than just a recipe; it’s a taste of home, a reminder of shared meals and cherished memories. It’s a dish that’s both elegant and comforting, perfect for a special occasion or a simple weeknight dinner. So, gather your ingredients, embrace the aromas, and create your own culinary masterpiece. Don’t be afraid to experiment with the recipe and make it your own. I encourage you to try this recipe and experience the joy of cooking and sharing a delicious meal with loved ones. Bon appétit!