Braised Sirloin With Zinfandel And Cremini Mushroom Sauce Recipes

SIRLOIN TIPS AND MUSHROOMS

Steps:

• Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
• Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.

SIMPLE BRAISED MUSHROOMS

Steps:

• Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
• Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.

BRAISED SIRLOIN TIPS

Steps:

• Be sure all visible fat is trimmed off the meat.
• Brown on all sides in a large heavy skillet.
• Add consomme, wine (or cranberry cocktail), soy sauce, garlic and onion powder.
• Heat to boiling.
• Reduce heat, cover, and simmer 1 hour, or until meat is tender.
• Blend cornstarch and water and stir gradually into the stew.
• Cook, stirring constantly, until gravy thickens and boils.
• Cook 1 minute more.
• Serve over rice.

SIRLOIN STEAKS WITH PORT-RED ZINFANDEL & MUSHROOM SAUCE

Steps:

• Melt 2 T butter in large nonstick skillet over medium high heat.
• Add shallots and saute 2 minutes.
• Then add mushrooms, cover pan, and cook about 5 minutes, then uncover and cook 5 minutes more until browned.
• Add flour and stir for 1 minute.
• Next add zinfandel, port and broth.
• Bring to a boil and boil sauce down, stirring occasionally, until sauce thickens enough to coat a wooden spoon thinly.
• Season sauce to taste with salt and pepper and set aside.
• Pound steak between two sheets of wax paper to about 1/2 inch thickness.
• Coat both sides with salt and pepper.
• Melt remaining 1 T butter over medium-high heat in another large skillet (I don't use nonstick for this).
• Cook steak about 2 minutes per side (for medium rare) or longer to suit your preferences.
• Transfer steak to a plate.
• Add mushroom sauce to the steak pan, bring to a simmer, scraping up any browned bits on the pan.
• Serve.

BRAISED SIRLOIN WITH ZINFANDEL AND CREMINI MUSHROOM SAUCE

Steps:

• Make it Now: Heat oil in a 5- to 7-quart Dutch oven over medium heat.
• Sprinkle the meat with salt and pepper, and add the meat in small batches, making sure not to crowd the pan.
• Cook until the meat is browned and remove from the pan as it is browned.
• Add the garlic, thyme, and mushrooms to the pan and saute until the mushroom liquid has evaporated.
• Return the meat to the pan, add the wine and broth, and bring to a simmer.
• Cover and simmer the meat for 20 minutes; add more salt and pepper, if desired.
• Let cool, then transfer the mixture to a large zip-lock plastic freezer bag and refrigerate for up to 3 days or freeze for up to 2 months.
• Bake It Later: Defrost the meat in the refrigerator overnight, if necessary.
• Remove any fat that has formed on the surface of the sauce and let the meat come to room temperature for about 30 minutes.
• Pour the beef and sauce into a 7-quart Dutch oven; add the onions, carrots, and potatoes.
• Simmer for 1 hour until the meat and potatoes are tender when pierced with the tip of a sharp knife.
• If you want a thicker sauce, mix together the butter and flour; bring the stew to a boil and stir in bits of the butter mixture until the sauce is thickened to your taste.
• Serve immediately.