Tuesday, September 07, 2010

sirloin, mushrooms, roasted brussels sprouts

Posted by david on 9. December 2008 17:32

Petite Sirloin

roasted brussels sprouts

Sauteed Mushrooms:

2 cups of baby portabella, sliced thick

1/2c red wine

1/2 c beef broth

1c diced onion

butter

 

Start by browning the steak in a big fry pan. 

Removed the steak, Put aside, added tbs or so of butter to pan;

When melted, added onion;

Sauted onion for a couple minutes.

Added mushrooms, wine, & broth

Reduced.

Tasted fine, but was too much liquid.

Poured pan into a mixing bowl, added another tab butter back to the pan. Melted down.  Sprinkled a tbs or so of flour. cooked for a while, whisking.

Then added the shrooms back in.  Thickened up immediately.

Put the browned steak into a preheated Creuset, poured the shrooms over, filling the pan & covering the steaks. covered with foil. 325 deg oven.  

think I left it in the oven too long, steak was a little toooo cooked, but the mushrooms were dandy.  G sez more salt, as usual.

 

original shroom recipe:

1 (10.5 oz) Can Beef Broth
1/2 C. Diced Onions
2 (8 oz Cans or Jars) of Small Whole Mushrooms (Plus Juice of One)
1/3 C. Burgundy Wine

Preparation:

Place the beef broth in a saucepan and simmer the onion for 15 minutes. Add mushrooms 
and wine and simmer for another 15 minutes and serve.

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