Begin any meal with savory Sirloin in Wine Sauce from Barbara Kamm of Wilmington, Delaware. “This recipe is a family favorite as well as a great, easy company dish,” says Barbara. The tender sirloin is coated in a hearty mushroom-wine sauce, and is fantastic over pasta.
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground mustard
- 1 pound beef top sirloin steak, thinly sliced
- 2 tablespoons butter
- 1 can (10-1/2 ounces) condensed beef consomme, undiluted
- 1/2 cup dry red wine or beef broth
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1/4 cup chopped green onions
- 1 teaspoon Worcestershire sauce
- Hot cooked linguine
- In a large resealable plastic bag, combine flour and mustard. Add beef, a few pieces at a time, and shake to coat.
In a large skillet, brown beef in butter. Add consomme and wine. Stir in the mushrooms, onions and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until sauce is thickened. Serve with linguine.
Freeze option: Cool beef mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in beef reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed. Yield: 4 servings.
Originally published as Sirloin in Wine Sauce in Simple & Delicious March/April 2007, p24
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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