Sirloin Portobello Stew Recipes

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SIRLOIN PORTOBELLO AND PATE BURGER



Sirloin Portobello and Pate Burger image

Provided by Sandra Lee

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

6 tablespoons unsalted butter, plus more for greasing
1 1/2 pounds ground sirloin
Kosher salt and freshly ground black pepper
1/2 cup red wine
4 burger-size portobello mushroom caps
2 shallots, finely chopped
4 slices pate
4 brioche burger buns
Truffled Oven Fries, for serving, recipe follows
2 russet potatoes
2 tablespoons olive oil
Kosher salt
1 tablespoon white or black truffle oil

Steps:

  • Preheat the oven to 300 degrees F. Butter a glass baking dish large enough to hold the burgers.
  • Sprinkle the meat with salt and pepper and form it into 4 patties. Place them into the prepared baking dish and bake until cooked through, 25 to 30 minutes. When they are done, set aside and keep warm. Add a little bit of wine to the pan and scrape up all the browned bits on the bottom. Set aside.
  • While the burgers are cooking, melt 2 tablespoons of the butter in a medium skillet over medium heat. Fry the mushrooms until they are just tender. Remove from the pan and keep warm.
  • Add the shallots to the pan with another tablespoon of butter and cook until they are softened. Pour in the wine and reduce by half. Pour in the juices from the baking dish and reduce again. Strain into a small pitcher and keep warm, reserving the shallots. Put the pan back on the heat and melt a tablespoon of butter. Add the pate slices and cook until just warmed through, 1 to 2 minutes.
  • Add the remaining 2 tablespoons butter to another skillet and toast the buns in the buttery juices.
  • To build the burger, place a mushroom cap on top of a burger bun. Set a burger on top, a spoonful of the reserved shallots and then a slice of pate. Pour some of the red wine reduction over the whole thing and top with the bun. Repeat with the remaining burgers. Serve with Truffled Oven Fries.
  • Preheat the oven to 425 degrees F.
  • Peel the potatoes and cut them into 1/2- by 1/2-inch strips. Toss them with the olive oil, season with salt and spread them in a single layer onto a baking sheet. Bake, tossing once or twice, until golden brown and crispy, 25 to 30 minutes.
  • Put the hot fries into a large bowl, drizzle with truffle oil and season with salt. Toss well to coat and serve immediately.

CRUSTED SIRLOIN WITH ROCKIN' PORTOBELLOS



Crusted Sirloin with Rockin' Portobellos image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 17

1/4 cup prepared horseradish
1/4 cup spicy mustard
3 tablespoons minced garlic
2 tablespoons cracked black pepper, plus more for seasoning
1/4 cup olive oil, plus 2 tablespoons for searing
1/4 cup panko bread crumbs
2 (6-ounce) petite sirloin steaks
Coarse sea salt
2 tablespoons butter, to sear
4 tablespoons butter, divided
1 tablespoon chopped fresh thyme leaves
4 portobello caps, sliced
1 teaspoon salt
1 teaspoon cracked black pepper
Splash red wine
1/4 cup beef broth
Splash sherry vinegar

Steps:

  • Preheat the oven to 400 degrees F.
  • Whisk together horseradish, mustard, garlic, 2 tablespoons black pepper, and 1/4 cup of olive oil in a small bowl. Stir in the panko bread crumbs and set aside. Season the steaks on both sides with coarse sea salt and black pepper. Brush the horseradish bread crumb mixture on 1 side of the sirloin steaks.
  • In a large saute pan over medium-high heat, add 2 tablespoons of oil and 2 tablespoons of butter. Sear the steaks for 2 minutes, then turn over and cook for an additional 2 minutes. Remove the steaks to a quarter sheet tray with a rack. Drain the excess oil from the saute pan. Put the steaks in the oven and cook until the breading browns, about 15 to 20 minutes. Remove from the oven and let rest.
  • In the same pan that the steaks were seared, add 2 tablespoons of the butter and the thyme. Turn the heat to high and add the portobello mushrooms. Add the salt and pepper and cook until the mushrooms are soft and slightly colored, about 3 to 4 minutes. Stir in a splash of red wine, the beef broth, and a splash of sherry vinegar. Reduce until the liquid just coats the mushrooms. Stir in the remaining 2 tablespoons of butter to give the mushrooms a creamier consistency. Arrange the steaks on serving plates and top with the mushrooms.

PORTOBELLO MUSHROOM STEW WITH LENTILS



Portobello Mushroom Stew with Lentils image

A great, stick-to-your-ribs kind of vegetarian stew. I've made variations of this for over 10 years and meat eaters love it as well as vegetarians. The portobello mushrooms make it savory and so much better than a typical lentil stew. Love your lentils!

Provided by Roxy B.

Categories     Fruits and Vegetables     Mushrooms     Portobello Mushroom Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

1 teaspoon olive oil
2 cups diced portobello mushroom caps
1 small green bell pepper, diced
1 small red onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground white pepper
6 cups vegetable broth
1 (6 ounce) can tomato paste
1 ½ cups dry brown lentils
1 bunch fresh basil, stemmed and chopped
4 tablespoons dry sherry

Steps:

  • Heat oil in a large soup pot over medium heat; stir in mushrooms, bell pepper, onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute until vegetables are tender, about 5 minutes.
  • Add vegetable broth and tomato paste; stir until well blended. Stir in lentils and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Add fresh basil and continue to simmer, covered, until lentils are tender, about 15 more minutes. Add salt and pepper to taste.
  • Ladle into bowls and float 1 tablespoon sherry on top of each bowl.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 67.1 g, Fat 3.2 g, Fiber 26.8 g, Protein 24.1 g, SaturatedFat 0.4 g, Sodium 1706 mg, Sugar 13.2 g

PORTOBELLO STEAKS



Portobello Steaks image

These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!

Provided by Plant Based Life

Categories     Fruits and Vegetables     Mushrooms     Portobello Mushroom Recipes

Time 20m

Yield 4

Number Of Ingredients 8

4 large portobello mushrooms
3 tablespoons balsamic vinegar
3 tablespoons vegan Worcestershire sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon onion powder
salt and ground black pepper to taste
cooking spray

Steps:

  • Remove stems and clean the mushrooms; set aside.
  • Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
  • Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
  • Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g

TUSCAN PORTOBELLO STEW



Tuscan Portobello Stew image

This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. -Jane Siemon, Viroqua, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 14

2 large portobello mushrooms, coarsely chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 cup white wine or vegetable broth
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fresh kale
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained

Steps:

  • In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.

Nutrition Facts : Calories 309 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges

SIRLOIN AND PORTABELLA STEW MMMMM



Sirloin and Portabella Stew Mmmmm image

Mmmmm, steak and mushrooms! I found this recipe online and adapted it to our family's tastes. One of the changes I made was doubling the amount of meat called for -- my hungry men demanded it. You could halve the meat, if you like, and go down to 1/3 cup flour. (If I have fresh herbs, I throw in what I have to taste, so feel free to fiddle a little.) Serve with fresh bread, a salad and a side of roasted potatoes for complete yum factor.

Provided by windy_moon

Categories     Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

2 lbs top sirloin steaks, trimmed of fat, cut into 3/4-inch cubes
2/3 cup all-purpose flour
2 tablespoons extra virgin olive oil
6 cups portabella mushroom caps, chopped (about 6 to 8 medium)
2 cups onions, diced
3 garlic cloves, crushed
2 plum tomatoes, chopped (or 1 can or jar of diced tomatoes, about 14 oz, drained)
2 cups green beans, cut (frozen beans, thawed)
1 (14 ounce) can beef broth
2/3 cup red wine
2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • Place steak in a large bowl and sprinkle with flour; turn to coat.
  • Heat oil in a large saucepan over medium-high heat.
  • Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 4 minutes.
  • Transfer steak to a plate and tent with foil to keep warm.
  • Add mushrooms, garlic, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 4 minutes.
  • Sprinkle the reserved flour over the vegetables; stir to coat.
  • Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often.
  • Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes.
  • Add the steak and any accumulated juices and cook, stirring often, until heated through, about 3 minutes.

SIRLOIN & PORTOBELLO STEW



SIRLOIN & PORTOBELLO STEW image

Categories     Beef

Yield 4 2 cups each

Number Of Ingredients 12

· 1 pound sirloin steak, trimmed of fat, cut into 3/4-inch cubes
· 1/3 cup all-purpose flour
· 1 tablespoon extra-virgin olive oil
· 6 cups chopped portobello mushroom caps, (about 6 medium), gills removed if desired
· 2 cups frozen pearl onions, thawed and patted dry
· 2 plum tomatoes, chopped
· 2 cups frozen cut green beans, thawed
· 1 14-ounce can reduced-sodium beef broth
· 2/3 cup red wine
· 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
· 1/2 teaspoon salt
· 1/4 teaspoon freshly ground pepper

Steps:

  • 1. Place steak in a medium bowl and sprinkle with flour; turn to coat. Heat oil in a large saucepan over medium-high heat. Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 3 minutes. Transfer to a plate and tent with foil to keep warm. 2. Add mushrooms, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes. Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 minutes.

PORTOBELLO BEEF BURGUNDY



Portobello Beef Burgundy image

Rely on the convenience of your slow cooker for a meal that boasts all the hearty, stick-to-your-ribs goodness your family craves. These tender cubes of beef-loaded with a fantastic mushroom flavor and draped in a rich, burgundy sauce-are sure to have your guests asking for seconds of this potluck pleaser! -Melissa Galinat, Lakeland, Florida

Provided by Taste of Home

Categories     Dinner

Time 8h

Yield 6 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
3/4 teaspoon minced fresh marjoram or 1/4 teaspoon dried thyme
1/2 teaspoon pepper
2 pounds beef sirloin tip steak, cubed
2 bacon strips, diced
3 tablespoons canola oil
1 garlic clove, minced
1 cup Burgundy wine or beef broth
1 teaspoon beef bouillon granules
1 pound sliced baby portobello mushrooms
Hot cooked noodles, optional

Steps:

  • In a large resealable plastic bag, combine the first six ingredients. Add beef, a few pieces at a time, and shake to coat., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. In same skillet, brown beef in oil in batches, adding garlic to last batch; cook 1-2 minutes longer. Drain., Transfer to a 4-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan. Add bouillon; bring to a boil. Stir into slow cooker. Stir in bacon. Cover and cook on low for 7-9 hours or until meat is tender., Stir in mushrooms. Cover and cook on high 30-45 minutes longer or until mushrooms are tender and sauce is slightly thickened. Serve with noodles if desired.,

Nutrition Facts : Calories 321 calories, Fat 15g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 552mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

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