Beer Braised Sirloin Chops With Mushrooms Recipes

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GERMAN STYLE PORK CHOPS WITH MUSHROOMS



German Style Pork Chops With Mushrooms image

A once-loved recipe that I had forgotten about but recently rediscovered. Super with buttered egg noodles or mashed potatoes!

Provided by PrincessMommy

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion
1/2 lb mushroom, halved
1/4 cup flour
1 1/2 teaspoons thyme
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper
4 pork chops
1 tablespoon vegetable oil or 1 tablespoon olive oil
2 garlic cloves, crushed
1/2 cup dark beer
1/2 cup chicken broth

Steps:

  • Coarsely chop onion.
  • In a plastic bag, combine the flour, 1/2 tsp thyme and salt and pepper. Shake to mix.
  • Add the pork chops and shake lightly to coat. Remove the chops and reserve the excess flour.
  • In a large skillet warm oil over med-high and add chops. Cook until well browned(about 7 minutes per side). Remove chops and set aside to a plate (cover loosely with foil to keep warm).
  • In same skillet, cook the onion, mushrooms and garlic over med-high heat, stirring for about a minute. Add 1 tbsp of reserved flour and cook until flour is no longer visible (about a minute).
  • Stir in beer, chicken broth and remaining 1 tsp of thyme and bring to a boil. Reduce heat to low, add the pork chops then cover and simmer for 8 minutes, turning chops halfway through.
  • Uncover skillet and cook for another 2 minutes or until the sauce has thickened slightly and the chops are cooked through.
  • Serve with noodles or potatoes.

Nutrition Facts : Calories 440.7, Fat 21.9, SaturatedFat 6.5, Cholesterol 137.3, Sodium 499.1, Carbohydrate 12.2, Fiber 1.3, Sugar 2.4, Protein 45

BEER-BRAISED SIRLOIN TIPS WITH MUSHROOM SAUCE



Beer-Braised Sirloin Tips with Mushroom Sauce image

Sirloin tips are a great choice for a quick braise, as they're full of flavor and will have a pleasantly chewy texture after 20 minutes of cooking (further cooking would toughen them). Some grocers mistakenly label tri-tip steak as sirloin tips. You'll recognize real sirloin tips (also called loin flap meat) by the marbling. If the cut looks lean, ask your butcher if it's truly loin flap meat.

Provided by Molly Stevens

Categories     Main Course

Yield 4

Number Of Ingredients 13

1 tsp. dry mustard
1 tsp. light brown sugar
1/2 tsp. dried thyme leaves, crushed
1/2 tsp. ground ginger
1/2 tsp. sweet paprika
Kosher salt
1-1/2 lb. sirloin tip steaks, 3/4 to 1 inch thick
1/2 lb. fresh mushrooms, preferably a mix of half shiitakes and half cremini
2 Tbs. olive oil or vegetable oil
2 Tbs. unsalted butter
4 scallions, thinly sliced, white and light green parts separated from dark green parts (save both)
1 cup dark ale or porter beer (such as Beck's Dark)
2 tsp. Worcestershire sauce

Steps:

  • Mix the mustard, brown sugar, thyme, ginger, paprika, and 1 tsp. salt in a small bowl until well combined. Coat both sides of the steaks with the spice mix.
  • Remove and discard the stems from the shiitakes, if using, and trim the stem ends from the cremini. Wipe all the mushrooms clean and slice them 1/4 inch thick.
  • Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add half the steaks and sear them until nicely browned, 2 to 3 minutes per side (the steaks will brown quickly because of the sugar in the spice mix). Transfer to a plate and repeat with the remaining steaks.
  • Reduce the heat to medium, add 1 Tbs, of the butter to the pan, and let it melt. Add the mushrooms, the scallion whites, and 1/4 tsp. salt and cook, stirring occasionally with a wooden spoon, until the mushrooms soften and brown, 4 to 6 minutes. Pour in the beer and Worcestershire. Scrape the bottom of the pan with the spoon, raise the heat to medium high, bring to a boil, and cook, uncovered, until the liquid is reduced by half, about 4 minutes. Return the steaks and any accumulated juices to the pan, cover tightly with a lid or foil, and reduce the heat to a low simmer. Braise, turning the steaks after 8 minutes, until tender and just cooked through (they should be easy to slice with a paring knife), about 16 minutes total. Transfer the steaks to a cutting board and slice them thinly. Cut the remaining 1 Tbs. butter into four peices and swirl them into the sauce. Stir in the scallion greens and taste for seasoning. Serve the steak slices topped with the sauce.

Nutrition Facts : ServingSize 4, Calories 400 kcal, Fat 180 kcal, SaturatedFat 7 g, TransFat 20 g, Carbohydrate 12 g, Fiber 2 g, Protein 38 g, Cholesterol 120 mg, Sodium 620 mg, UnsaturatedFat 11 g

BRAISED BEEF WITH MUSHROOMS



Braised Beef with Mushrooms image

This slow-cooked beef is so tender, it melts in your mouth. The ingredients have time to season the meat, and it's a delicious entree for two. -Pamela Boersma, Monument, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 servings.

Number Of Ingredients 10

3/4 pound beef stew meat
1 tablespoon canola oil
1 small onion, sliced
1/3 cup dry red wine or beef broth
1 cup sliced fresh mushrooms
1 cup water
2 tablespoons onion soup mix
1-1/2 teaspoons Worcestershire sauce
1 garlic clove, minced
Dash pepper

Steps:

  • In a large saucepan, brown meat in oil in batches. Remove and set aside., In the drippings, saute onion until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil. Return beef to the pan. Add the remaining ingredients. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.

Nutrition Facts : Calories 361 calories, Fat 19g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 724mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.

SIRLOIN PORK CHOPS BRAISED WITH HOT CHERRY PEPPERS



Sirloin Pork Chops Braised with Hot Cherry Peppers image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1/4 pound spicy cured sausage, (chorizo, andouille or soppressata) cut into 1/4-inch dice
1 medium yellow onion (about 6 ounces), chopped into 1/2-inch pieces
Coarse salt and freshly ground pepper
Coarse salt and freshly ground pepper
3 garlic cloves, minced
1/2 cup dry white wine or dry white vermouth
2 tablespoons white wine vinegar
3/4 cup chicken stock, homemade or store bought
2 1/2 pounds boneless pork sirloin chops (1/2-inch thick)
1 to 3 small pickled hot cherry peppers, with juice to taste

Steps:

  • Frying the sausage: Heat 1 tablespoon of the oil in a large deep skillet or shallow braising pan (12-inch) over medium heat. Add the sausage and fry, stirring often, until browned on most sides, 6 to 8 minutes. With a slotted spoon, transfer the sausage to a paper towel-lined plate to drain.
  • The aromatics and braising liquid: Pour off and discard the fat from the pan. Add the remaining tablespoon of oil and heat over medium heat. Add the onion, season with salt and pepper and saute, stirring, until the onion begins to soften and brown on the edges, 4 to 5 minutes. Add the garlic, stir and saute for another minute, until fragrant. Add the white wine, stir and scrape the bottom of the pan with a wooden spoon, and boil until the wine is reduced by about half, about 4 minutes. Add the vinegar, stir, and boil for a minute or two. Add the stock and bring to a simmer.
  • The braise: Season the pork all over with salt and pepper. Add the chops to the skillet, and immediately reduce the heat to a gentle simmer. One by one, tear the peppers into small pieces, discard the seeds and stems, and adding the pieces to the skillet. (I like to hold them over the skillet while I tear them so that the juices fall directly into the pan. The only trouble with this approach is that a few errant seeds will fall in too, making the dish spicier still. If you'd prefer to minimize the peppers' heat, tear them over a cutting board so that any juices drip onto the board, then scrape every last seed to the side, and add the peppers and as much of the juices as you like to the skillet.) Cover the skillet and braise the pork quietly, checking after 5 minutes to see that the liquid is not simmering too furiously. If it is, lower the heat or set a heat diffuser beneath the pan. After 20 minutes, turn the pork with tongs. Continue to braise at a gentle simmer until the pork is fork-tender, about 40 minutes total.
  • The finish: Transfer the chops to a platter or plates and cover loosely with foil to keep warm. Bring the cooking juices to a boil over medium-high heat. Skim any surface fat with a large spoon. Boil until the juices are tasty and slightly thickened, 8 to 10 minutes. Lower the heat to a simmer, add the sausage to the sauce, and simmer for about 3 minutes to heat through. Taste for salt and pepper. Spoon over the pork and serve.

BEER BRAISED SIRLOIN CHOPS WITH MUSHROOMS



Beer Braised Sirloin Chops With Mushrooms image

Make and share this Beer Braised Sirloin Chops With Mushrooms recipe from Food.com.

Provided by Mama T of Two

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless sirloin pork chops, 3/4 inches thick
2 tablespoons flour
1 tablespoon butter
1/2 cup chopped green onion
2 garlic cloves, minced
8 ounces fresh mushrooms, sliced
1/2 teaspoon thyme
8 ounces beer
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place flour, salt and pepper in a bowl.
  • Dredge pork chops in this mix.
  • Melt butter in skillet over high heat. S.
  • ear chops in butter on both sides.
  • Remove chops from pan.
  • Reduce heat add onion, garlic, mushrooms and thyme; sauté until onions and mushrooms are soft.
  • Return chops to skillet, add beer and bring to a boil.
  • Reduce heat, cover and simmer for 10-15 minutes or until pork chops are done.

Nutrition Facts : Calories 235.9, Fat 9.7, SaturatedFat 4.1, Cholesterol 74.2, Sodium 225.6, Carbohydrate 8.6, Fiber 1.1, Sugar 1.3, Protein 24.3

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