Grilled London Broil and Rosemary Mushroom Sauce


My husband loves his steak with mushrooms. On the other hand, I could take ’em or leave ’em. However, you will definitely want to take this recipe. It comes from a Campbell’s Kitchen recipe for Flank Steak with Mushroom Sauce. The use of Swanson Flavor Boost Concentrated Beef Broth brings the sauce a richness that is just delicious. It pairs great with grilled steak, but the sauce itself could really be used on anything. Even if you do not love mushrooms, at least try the recipe for the sauce it makes. So velvety and smooth, I know you will enjoy it!






Total Time: 20 minutes
Servings: 4-6

1 to 1 and 1/2 lb. London broil
1 Tablespoon olive oil
2 Tablespoons butter, room temperature
8 ounces fresh white mushrooms, sliced
1 shallot, diced
1 garlic clove, minced
1 Tablespoon fresh rosemary, chopped
2 packets Swanson Flavor Boost Concentrated Beef Broth
1/4 cup water

1. Preheat the grill to medium high heat. Grill the London broil 6-7 minutes per side for medium, depending on your likeness. Let stand for at least 10 minutes.
2. Heat the olive oil and 1 tablespoon of butter in a large skillet on medium heat. Add the mushrooms and cook about 5 minutes, or until tender, stirring occasionally. Stir in the shallot, garlic and rosemary and cook for another 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted.
3. Slice the meat against the grain. Serve with mushroom sauce.


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