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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