Based on the recipe my mother used while I was growing up, this hearty chipotle bison chili is delicious. It’s ideal for chilly winter nights or simply whenever you want some comfort food! It tastes fantastic with ground meat of any kind, including ground turkey. Serve with Fritos® and Cheddar cheese on top. Over cornbread, this is also excellent.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon vegetable oil
- 2 red onions, sliced
- 1 (8 ounce) package button mushrooms, sliced
- 1 tablespoon vegetable oil
- 6 New York strip steaks
- salt and ground black pepper to taste
- 1 cup red Zinfandel wine
- 1 cup beef broth
- 2 tablespoons Dijon mustard
- 1 cup heavy whipping cream
Instructions
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat; cook and stir red onions and mushrooms until tender, about 10 minutes. Transfer onion-mushroom mixture to a bowl.
- Coat hot skillet with 1 tablespoon vegetable oil over medium-high heat. Pat each steak dry with paper towels and season with salt and black pepper. Place steaks into hot skillet and cook until outsides are browned and insides are cooked to desired doneness, about 5 minutes per side for medium. Remove steaks from skillet.
- Pour red Zinfandel wine into skillet; scrape up and dissolve any bits of browned food in the skillet. Whisk beef broth and Dijon mustard into wine mixture and bring to a boil. Cook mixture, stirring often, until slightly reduced, about 5 minutes. Slowly whisk cream into sauce and let stand to thicken, about 5 more minutes. Transfer mushrooms and steaks to sauce and serve steaks topped with sauce.
Nutrition Facts
| Calories | 649 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 200 mg |
| Dietary Fiber | 1 g |
| Protein | 69 g |
| Saturated Fat | 15 g |
| Sodium | 413 mg |
| Sugars | 2 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I am rating the sauce; it was really good. My whole family enjoyed it, and the kids aren’t normally “sauce” kind of people. No changes to the sauce, and I will make it again.
This is a great recipe! I cut it to 2 portions and followed the recipe exactly. The steak was perfectly cooked to medium-rare, and the sauce, mushrooms and onions were delicious. The only complaint I have is that by the time the sauce sits 5 minutes to thicken, the mushrooms and onions are cold, the steak is luke warm, and even the sauce isn’t very hot. It would be much better served hot, so next time I’m going to have to figure out how to do that without ruining the otherwise excellent dish.
I used the recipe exactly as stated and everyone loved it! We will certainly make this one again.
Made it without heavy whipping cream and added more mustard. It turned out great even if it doesnt look so pretty as the picture. The hubby was very happy.
This was quite good and easy. I used a different kind of red wine, left out the broth and just used water, and used mushrooms I had dehydrated. I also added a little corn starch to thicken the sauce. I sliced the steaks instead of leaving them whole while they were partially frozen, so it cooked fast. I’d make it again as an alternative to beef stroganov.
Added a bit of salt & pepper to the wine cream reduction. Served the steak with crispy baked potato fans and asparagus. My hubby says “Mmmmm!!!”
Boy, everyone seemed to love this, but, it was not a hit with my family. Previous reviewers had issues with thickening their sauce, however, mine was very thick. I ended up having to add more beef broth and it was still too thick. The submitter just said to add two red onions and doesn’t give measurements, so, maybe my onions were larger. We also thought the sauce was very heavy and seemed overwhelming for the steak. I think using a cup of cream was just too much. I will not be making this again.
Had trouble getting the sauce to thicken up but it tastes amazing! I also used cremini instead of button mushrooms (what I had on hand), and I think it added a deeper flavor.
Very tasty. The cream sauce did not thicken up for me even after an extra 5 minutes. I’m anxious to try the recipe again to see it I can figure out where I went wrong.
I thought this was a very good, classic steak recipe. I was looking for something with mushrooms and a good sauce for my steaks and mashed potatoes. This was simple and came together easily. The sauce had a very nice flavor and complimented the steak. I didn’t have cream on hand so I used whole milk and just used some flour to thicken. Will definitely make this again.