Bitoque com Molho Cremoso de Cogumelos ❦ Portuguese "Bitoque" Steak with Creamy Mushroom Sauce
If you have ever been to a Portuguese restaurant, you have seen this on the menu. A bitoque is a steak that is pan fried and served surrounded by thick cut french fried potato rounds and a delicious pan sauce. In the north of Portugal, I found it is served without much sauce, and usually referred to as, prego no prato. In Lisbon, you will usually get the saucy deliciousness I am describing. Each restaurant will have it's own version, and sometimes several. This dish is all about the sauce...
My creamy mushroom sauce is one I make often. It has been tweaked and perfected over the years, so I hope you enjoy it. Everyone asks for the recipe and I am happy to share! It is truly restaurant worthy.
Please note the recipe works best with instant beef gravy granules, as it also acts as a natural thickener for the sauce. Traditionally it is served with thinly sliced potato rounds (chips) and a fried egg on horseback, although yesterday, I poached them. White rice, on the side, is also common. The sides are really up to you.
I like canned button mushrooms, but feel free to use any fresh mushroom variety you like.
This recipe is for 2 people and doubles beautifully. The ingredient list seems lengthy, but it should be a breeze if you have your Mise en place (French pronunciation: [mi zɑ̃ ˈplas], is a French culinary term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking.
Bitoque com Molho Cremoso de Cogum