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Sirloin in Wine Sauce Recipe

Sirloin in Wine Sauce Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 1. In a large resealable plastic bag, combine flour and mustard. Add beef, a few pieces at a time, and shake to coat.
  • 2. 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.

Nutritional Facts

3/4 cup (calculated without linguine) equals 258 calories, 10 g fat (5 g saturated fat), 61 mg cholesterol, 748 mg sodium, 7 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.