Sirloin Patties With Vegetable Sauce Recipes

ROOT VEGETABLE PATTIES

Steps:

• Combine all ingredients except oil in a bowl. Heat 2 tablespoons canola oil in a large nonstick skillet then drop 4 mounds of vegetables using about 1/2 of the veggie mix into the pan and flatten each mound a bit. Cook patties 3 to 4 minutes on each side, drain on paper towels and repeat with remaining oil and vegetables to make 8 patties, total. Serve at room temperature.

SIRLOIN PATTIES WITH VEGETABLE SAUCE

Steps:

• Mix beef, 1/4 cup broth, crackers, 2 tablespoons parsley, garlic, salt, and pepper in large bowl. Shape mixture into 2 1/2-inch-diameter, 1/2-inch-thick patties. Heat oil in heavy large skillet over medium heat. Working in 2 batches, sauté patties until brown and cooked through, about 5 minutes per side. Transfer to plate.
• Add potato, carrots, and celery to same skillet; sauté 5 minutes, scraping up browned bits. Add tomato sauce, olives, and remaining 1 cup broth and 2 tablespoons parsley. Cover and simmer until vegetables are tender, about 15 minutes. Place patties in skillet atop vegetable sauce. Cover and simmer until heated through, about 10 minutes.

MORGAN'S VEGGIE PATTIES

Steps:

• In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
• Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
• In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

BROILED SIRLOIN STEAK AND VEGETABLES

Steps:

• Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fat from beef. Place beef, mushrooms, squash and onion on rack in broiler pan. Mix dressing, vinegar and pepper; brush over beef and vegetables.
• Broil with tops of beef and vegetables 3 to 4 inches from heat 5 minutes. Turn beef; brush dressing mixture over beef and vegetables. Broil about 5 minutes longer or until beef is desired doneness and vegetables are crisp-tender. Discard any remaining dressing mixture. Cut beef into 4 serving pieces. Sprinkle parsley over beef and vegetables.

BAKED BEEF PATTIES

Steps:

• In a large bowl, combine 1-1/2 teaspoons of fresh thyme (or 1/2 teaspoon dried), water, garlic salt, oregano, paprika and pepper. Add beef; mix well. Shape into four to six patties. Coat patties with flour; dip into egg and then crumbs. In a skillet, brown patties in butter. Arrange in a greased shallow baking dish. Pour half of the spaghetti sauce over patties. Sprinkle with cheeses; top with remaining sauce. Bake at 400° for 25 minutes or until meat is no longer pink. Sprinkle with remaining thyme. Serve patties and sauce on buns if desired.

STIR-FRIED STEAK AND VEGGIES

Steps:

• In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.

VEGETABLE PASTIES

Steps:

• In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
• Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
• Bake in preheated oven for 45 minutes, or until golden brown.

GROUND SIRLOIN PATTIES WITH RED WINE SAUCE

Steps:

• Melt 1 tablespoon butter in medium skillet over medium heat. Add onion; sauté 5 minutes. Transfer to medium bowl. Mix in sirloin, thyme, salt, and pepper. Shape meat into two 3/4-inch-thick patties. Coat patties with flour, shaking off excess.
• Melt 4 teaspoons butter in same skillet over medium-high heat. Add patties and cook about 3 minutes per side for medium-rare. Transfer patties to 2 plates. Pour off any fat from skillet. Add wine and boil until reduced by half, about 2 minutes. Add cream and boil until slightly thickened, whisking constantly, about 2 minutes. Season sauce with salt and pepper; pour over patties.

VEGGIE SAUSAGE PATTIES

Steps:

• Put pinto beans and lentils into two separate pots of water; bring both to a boil, turn off heat, cover, and let stand 1 hour.
• Drain and rinse beans.
• Prepare a large skillet with cooking spray and heat over medium-low heat; cook and stir mushrooms, onion, and bell pepper in hot skillet until onion is soft and mushrooms are darkened, 25 to 30 minutes. Spread mushroom mixture onto a platter to cool.
• Process pinto beans, egg, sage, rosemary, basil, marjoram, salt, garlic powder, and cayenne pepper in a food processor until smooth; transfer to a bowl. Mix lentils, cooled mushroom mixture, oats, Cheddar cheese, and sunflower kernels with the processed pinto bean mixture until somewhat evenly mixed. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
• Prepare a large skillet with cooking spray and place over medium heat. Divide and shape mixture into 16 patties.
• Cook patties in batches in hot skillet until browned and heated through, about 7 minutes per side.