Sirloin and Portabella Stew Mmmmm
"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."
photo by dianegrapegrower
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 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
directions
- 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.
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Reviews
-
Excellant recipe. Had alot of leftovers for the next night and we actually finished it. Normally, leftovers sit in the fridge and get dumped out a couple days later. Very easy to make and I think that the red wine gave the dish more zing. -
Delicious!! I love recipes that are not only quick and easy, but flavorful too. This stew is one of those recipes. I used 3 large mushrooms for 6 cups and canned tomatoes instead of fresh. My family loved this and gave it 2-thumbs up. Thank you for sharing this wonderful recipe...it is definitely a keeper. I made this for PAC 2007. -
This was so good, and easy to do, even in the small motorhome kitchen. I served with mashed potatoes and buttered carrots, for a real old-fashioned comfort food dinner! Thanks for posting! -
Very tasty. In future, I think I might reduce the tomatos - DH commented that it tasted like swiss steak. -
We thought this was great! I followed the recipe exactly. Definitely an easy to make and filling dinner!
RECIPE SUBMITTED BY
Married to a handsome husband, Mom to two handsome teenage boys and one handsome poodle. Day job in marketing, I like to cook whenever I can grab time. (Working on making that more rather than less as it has been for quite awhile.)
Husband is a trained restaurateur and usually my toughest critic (grumble).
We recently redid our kitchen and I'm itching to exercise all of the fun new toys, including my first ever <I>new</i> stovetop/oven. (GE Profile Dual Fuel convection bay-beee!)
<b>I enjoy both baking and cooking</b>, and am constrained only by time, not patience. Er, patience that is except when it comes to pie crusts or anything that must be <i>rolled</i>. I simply despise rolling dough, won't do it, won't won't won't, so there!
Generally, I look for recipes with fewer rather than more ingredients, but there's almost nothing I won't try (that doesn't need to be rolled!). Raised by a Southern mother, recipes from my youth appeal to me..but then so does Thai and Greek and (fill in cuisine here) as well. I'm also influenced by Jewish cooking (long story), so you can find a nice noodle kugel next to my black eyed peas prepared with ham.
<i>Enjoying</i> this site and the energy of the community here immensely!
<b>I like reviewing and photographing your recipes</b>, and am especially thrilled when I find an unreviewed or unphotographed gem that I can contribute to. I'm terribly new at this whole food photography thing, so most times my pictures fall in the "better than nothing" category, but I'm learning.
Special thanks to my new friends in the food photography forum on the Zaar message board.
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<b>Rating recipes</b>, that can be a little tricky, can't it? I don't want to spend a lot of space on the topic, but maybe I rated your recipe and you'd like to know.
Basically, I'm trying to use five stars for an exceptional "best of breed" kind of rating. Four stars is my "this was really good and pretty darn easy, too". Three stars, "we didn't care for this but I can see how someone else might".
Anything lower than three stars, I haven't run into that yet. This is due in part, of course, to how wonderful Zaarites are...and due a bit to how I pick recipes to make. I look for well written instructions, a list of ingredients that my family already likes, and ingredients that are easily obtained without substitutions.
Oh, and I <i>follow instructions</i>, that helps. Nothing is sillier than seeing a low rating on an otherwise fine recipe, where the reviewer then proceeds to go on about everything he or she changed, and then dismay at the final outcome...tres silly, don't you think?
<b>Zmail me</b> for any reason, really. I've gotten to know some truly cool folks on Zaar already, and (assuming you are truly cool), I'd like to hear from you, too.
