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If you prepare this dish ahead of time, simply refrigerate right in the covered pan and reheat over medium heat, stirring constantly, until heated through.
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| Sirloin Tips and Mushrooms |
Ingredients
(4 servings - 35g protein - 5g carbohydrate per serving)
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| 1-1/4 lb |
sirloin (cubed) |
| 2 tbsp |
butter or margerine |
| 1 tbsp |
olive oil |
| 1 clove |
garlic (minced) |
| 3/4 lb |
fresh mushrooms (sliced) |
| 1/3 cup |
beef broth |
| 1/3 cup |
dry red wine |
| 1 tsp |
soy sauce |
| 1 tbsp |
dijon mustard |
| 1 tsp |
cornstarch |
| 1/2 cup |
whipping cream |
| 2 tbsp |
parsley (chopped) |
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- Preheat oven to 300 degrees.
- In a large, heavy skillet, heat 1 tbsp of butter and oil.
- Add the meat and brown on both sides.
- Add garlic.
- Remove meat to oven-safe casserole dish with lid.
- Add remaining butter to the skillet.
- Add mushrooms.
- Saute for 2 minutes.
- Add to the meat.
- Cover meat and bake for 45 minutes.
- In skillet, add broth, wine, and soy sauce.
- Boil, stirring up pan drippings.
- Reduce to a glaze.
- Blend in mustard, cornstarch, and cream.
- Boil until thick.
- Turn off heat until meat is done.
- When meat is finished, remove from casserole to serving platter.
- Carefully pour meat drippings from casserole into skillet with sauce.
- Turn on heat under skillet and cook until boiling.
- Whisk until smooth and thick.
- Add meat back to pan and stir to coat evenly.
- Return to serving platter and sprinkle with parsley.
- Serve while hot.
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