Braised Sirloin With Zinfandel And Cremini Mushroom Sauce Recipes

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BRAISED STEAK AND MUSHROOMS



Braised Steak and Mushrooms image

For a delicious and fork-tender entree, try this round steak recipe with mushrooms and onions.

Provided by Holly

Categories     dinner     Main Course

Time 3h20m

Number Of Ingredients 11

2 pounds round steak
salt and pepper (to taste)
1 tablespoons olive oil (up to 2 Tablespoons as needed)
8 ounces mushrooms (sliced)
1 onion (diced)
1 tablespoon butter
2 ¼ cups beef broth (low sodium)
½ teaspoon thyme leaves
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Preheat oven to 300°F.
  • Pound meat with a mallet to ½ inch thickness. Season with salt & pepper.
  • Heat olive oil in a dutch oven, and brown steaks on each side (add more olive oil if needed). Remove and set aside.
  • Add mushrooms, onions, and butter to hot dutch oven. Cook until tender, about 5 minutes then add the steaks back to the pan.
  • Combine beef broth, thyme and Worcestershire sauce, and pour into pan. Cover and bake in oven for 2½-3 hours, or until fork-tender. Remove steaks from liquid and set aside.
  • Make a slurry by combining cornstarch and water until smooth. Bring liquid to a boil and whisk cornstarch mixture in, a little bit at a time, until it reaches desired consistency.

Nutrition Facts : Calories 425 kcal, Carbohydrate 9 g, Protein 55 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 150 mg, Sodium 714 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving

BRAISED MUSHROOMS



Braised Mushrooms image

Terrific mushrooms in a lovely rich sauce to serve with beef! Two pounds of mushrooms will look like a lot, but it cooks down a lot, so don't skimp!

Provided by Judy in San Antonio

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs button mushrooms
2 tablespoons butter
1 tablespoon olive oil
1 (14 ounce) can reduced-sodium beef broth
1/4 cup red wine (optional)

Steps:

  • Wash the mushrooms and remove or trim any long stems if you want a "dressier" dish. Otherwise it's fine to leave them on. Pat the mushrooms dry with a paper towel.
  • Saute mushrooms in butter and olive oil at medium high heat until mushrooms are browned.
  • Continue to cook at medium heat as the juices are released from the mushrooms. Simmer the mushrooms until the juices are reduced to almost dry.
  • Add beef stock (and red wine if desired) and continue simmering until the stock has reduced to a sauce-like consistency.

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