Sirloin & mushrooms in Wine Sauce
Why I Love This Recipe
This recipe came out of a magazine, but I can't remember which one. It's so easy and universally liked, I make it several times a month, pairing it with different pastas for variety. BONUS: It tastes even better the next day!
Ingredients You'll Need
1 (1 lb. approx.) beef top-sirloin steak
2 Tbl. all-purpose flour
1 tsp. ground black pepper
1/8 tsp. dry mustard powder (I use more)
2 Tbl. butter
1/4 cup chopped onion
4 oz. can sliced mushrooms, drained
1 can beef consomme
1/2 cup dry red wine (or marsala)
1 tsp. worcestershire sauce.
Directions
Slice steak against the grain in thin strips.
In a plastic bag, combine flour, dry mustard, and pepper. Add meat and shake until entirely coated.
Heat butter in large skillet and brown meat (in batches, if necessary, to avoid over-crowding.)
Add onion & mushrooms to skillet, sauteing briefly, followed by the consomme, red wine, and worcestershire. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, till sauce is slightly thickened.
Serve over noodles or pasta of choice.