Let's Dish With Linda Lou

Where You Taste The Love

Sirloin Tips With Mushroom Gravy

Sirloin Tips With Mushroom Gravy (1)

Sirloin Tips With Mushroom Gravy (2)

This dish is one of our favorites. I can’t tell you how many times I’m asked to make my Sirloin Tips With Mushroom Gravy. The meat is so tender, the mushroom and onions pair perfectly with that deep brown gravy that swims over the egg noodles. This recipe is really easy to make.

I prefer to use a large sautèpan to brown and caramelize the meat because of its large surface area. I like to do this in two batches so as not to overcrowd the meat during the browning process before transferring the meat to the braising pot.

Olive Oil

2018-06-07 07.31.23

2018-06-07-07.32.46

2018-06-07 07.33.40

2018-06-07-07.46.43

2018-06-07 07.37.06

2018-06-07 07.39.43

2018-06-07 07.54.01

2018-06-07 08.38.43

2018-06-07 08.39.14

Rosemary

2017-12-23 09.27.16

Fresh Rosemary (1)

thyme (1)

thyme (2)

2018-06-07 08.00.34

2018-06-07 08.10.19

2018-06-07 08.13.49

2018-06-07 08.11.24

2018-06-07 08.14.45

2018-06-07 08.16.46

2018-06-07 07.55.06

Photo Jul 31, 5 38 18 AM

2018-06-07 08.19.17

2018-06-07 08.24.28

2018-06-07 08.27.25

2018-06-07 08.34.59

2018-06-07 08.36.58

2018-06-07 08.33.40

2018-06-23 05.18.43

2018-06-07 08.46.03

2018-06-07 11.31.34

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

2018-06-07 12.19.19

2018-06-07 12.23.32

2018-06-07 12.33.26

2018-06-07-09.25.41

2018-06-07 11.35.11

2018-06-07 11.45.10

2018-06-07 08.49.01

Sirloin-Tips-With-Mushroom-Gravy-2-4

 

 

 

 

Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Yields: 6 servings
Equipment: Heavy bottom braising pot with lid,  12-inch sauté pan, large pot,  large mixing bowl, 1 (6-quart) pot, whisk, small bowl

Ingredients:
1 pinch of granulated sugar
1/4 cup red wine, divided
1 1/2 pounds of top sirloin steak, cut into 1 1/2-inch bite-size pieces
5 tablespoons unsalted butter, 2 tbsp for mushrooms, 3 tbsp for egg noodles
2 tablespoons Kosher salt
2 teaspoons freshly ground black pepper
1/4 cup of olive oil plus 1 tablespoon for the mushrooms
2 large garlic cloves, minced
1/2 teaspoon of fresh rosemary, minced
3 fresh sprigs of thyme (if the stems are woody, strip off the leaves, if the stems are still green and tender, no need to remove them)
1/4 cup of Cabernet Sauvignon
2 cups beef stock, unsalted, reserve 1 cup of chilled beef stock for a *slurry
1/4 cup soy sauce, low sodium
3 dashes Worcestershire sauce
1-10 1/2-ounce can of beef consommé
2 pints of Cremini mushrooms, sliced
1 pint of Shitake mushrooms, stems removed and sliced
2 onions, large dice
1 package of NO Yolks broad noodles
1 heaping tablespoon of cornstarch
2 tablespoons of flat-leaf Italian parsley, finely chopped to garnish egg noodles, (optional)

Directions For Browning Sirloin:
Cut the steak into 1 1/2 inch bite-size pieces, transfer to a large mixing bowl. Add 1/4 cup of olive oil, 1 tablespoon of Kosher salt, and 1 teaspoon fresh ground black pepper. Toss to coat.

In a preheated sautèpan over medium heat add half the steak cubes to the sautè pan, do not overcrowd. Allow them to brown, 3 to 4 minutes, then flip the sirloin tips to brown on the other side, again 3 to 4 minutes. Transfer them to the braising pot. Repeat this process for the second batch.

Using the same sauté pan, used to brown the steak, turn the heat up to medium-high. Add the olive oil and butter. Once the butter melts add the diced onions, mushrooms, fresh rosemary, and thyme, continue cooking for another 5 to 7 minutes. Next, add the garlic, stir to combine, cook for another 2 minutes.

Pour in the wine, using a wooden spoon, to *deglaze by scraping the bits off the bottom of the pan. Add 1 tablespoon of Kosher salt and 1 teaspoon of fresh ground black pepper, continue cooking until the wine reduces by half another 2 to 3 minutes, transfer the mushroom and onion mixture to the braising pot.

Pour 1 cup of beef stock into a small bowl or container. Transfer to the refrigerator to chill until the time comes to make the *slurry.

Preheat oven to 350-degrees F.
Still over medium-high heat, add the remaining unsalted beef stock, beef consommé, soy sauce, and Worcestershire sauce to the pot. Bring up to a simmer, turn the heat off, cover and transfer to the oven to cook for 1 hour, or until meat is tender.

To the reserved 1 cup of chilled unsalted beef stock add 1 heaping tablespoon of cornstarch. Whisk both together until it forms a smooth paste.

Remove the pot from the oven. Remove the lid and turn the heat to medium. Add the *slurry slowly, stirring occasionally, cook until the sauce thickens, 3 to 5 minutes. Turn the heat to off, cover to keep hot.

In the meantime, cook the egg noodles according to package directions. In a large bowl add the remaining butter and chopped parsley. Drain noodles really well, then add to the bowl, toss to combine.

To serve. place buttered parsley egg noodles into a serving bowl, ladle the Sirloin Tips With Mushroom Gravy over top. Serve hot.

*deglaze: To dilute meat sediments on the bottom of a pan in order to make a gravy or sauce. Typically done with wine.

*Slurry: For each cup of liquid you want to thicken, start with 1 tablespoon of cornstarch in a bowl or measuring cup. Add an equal amount of cold liquid and whisk until smooth paste forms.

Leave a comment »

Wild Mushroom And Spinach Lasagna

Wid Mushroom And Spinach Lasagna (2)

Wid Mushroom And Spinach Lasagna (3)

Wild Mushroom And Spinach Lasagna (9)

My Wild Mushroom And Spinach Lasagna dish is loaded with flavor. I promise you won’t miss the meat! Mushrooms are such a great substitute for meat. Their meaty texture and earthy flavor paired with spinach, fresh mozzarella, and creamy Béchamel sauce take comfort food to a whole other level.

My Wild Mushroom And Spinach Lasagna video will take you through a shortened version of this recipe. No one wants to watch an entire video from start to finish on making a Lasagna. To keep the video short and sweet, I decided to prepare all the components for the lasagna in advance. While generally going through the steps the video really concentrates on the assembly and the cooking process.

The top picture is after it’s rested for 20 minutes. The picture below is after the entire casserole dish had been refrigerated overnight and then a piece was cut.  You can see a big difference in the presentation. Truth be told, I think lasagna is always better the second day.

Wid Mushroom And Spinach Lasagna (1)

2016-04-14-11-59-21

2018-06-08 13.03.02

2018-06-08 15.32.41

Shitake Mushrooms (2)

Trumpet Mushrooms

Cremini Mushrooms (2)

thyme

2014-08-07-12-36-46

2018-06-08 16.41.55

Oyster Mushrooms

2015-11-27-08-58-18

2018-06-08 16.08.21

Portobello Mushroms

Cremini And White Button Mushrooms

2018-06-08 15.52.22

2018-06-08 16.57.45

2018-06-08 16.45.51

2018-06-23 05.18.43

2018-06-08 16.53.14

2018-06-08 16.54.54

2018-06-08 16.57.45

Flat Leaf Italian Parsley

eggs

2018-06-08-13.02.51

2018-06-08 13.06.43

2018-06-08 11.52.58

2018-06-08 11.53.49

2018-06-08 12.12.21

2018-06-08 12.11.08

2018-08-20-15.48.17

2016-05-01-17-06-24

2016-05-01-17-11-41

2018-06-08 13.03.11

2018-06-10 17.44.41

2018-06-08 16.27.29

2018-06-08 16.57.45

Wild Mushroom And Spinach Lasagna (10)

Wild Mushroom And Spinach Lasagna (2)

Wild Mushroom And Spinach Lasagna (1)

Wild Mushroom And Spinach Lasagna (3)

Wild Mushroom And Spinach Lasagna (4)

Wild Mushroom And Spinach Lasagna (6)

Wild Mushroom And Spinach Lasagna (7)

Wild Mushroom And Spinach Lasagna (5)

2015-06-29-15-07-11

2015-03-30-13-48-15

Wid Mushroom And Spinach Lasagna (2)

Wid Mushroom And Spinach Lasagna (3)

Wild Mushroom And Spinach Lasagna (8)

Wild Mushroom And Spinach Lasagna (9)

Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
Yields: 12 servings
Equipment: 3-quart baking dish (15″ x 9 1/2″ x 2 1/2″ high), 6-quart saucepot, 3 large mixing  bowls, medium-size bowl, Rondeau (large deep-sided frying pan), chef’s knife, Microplane

Ingredients:
2 boxes of dried oven-ready lasagna noodles ( you may only need a little over 1 box)
2 sticks of butter, unsalted, 1 stick for Bechamel sauce, 3 tablespoons for mushrooms, the remainder for greasing the baking dish
2 tablespoons of olive oil
4 cups whole milk
2 (10-ounce) packages of thawed, drained spinach, remove any excess water
3/4 (24 ounces) of 1 (32-ounce) container of whole milk Ricotta cheese
1/2 teaspoon Kosher salt (for Ricotta mixture)
1/2 teaspoon freshly cracked black pepper (for Ricotta mixture)
3 large eggs, room temperature
1 large package of fresh Mozzarella, slice into 14 rounds
1/2 cup all-purpose flour
1/4 teaspoon of nutmeg, freshly ground
1 teaspoon Kosher salt
1 teaspoon fresh ground black pepper
1 cup of Parmigiano-Reggiano, freshly grated
1 cup (8 ounces) of store-bought low moisture shredded Mozzarella
1/4 cup of fresh Italian flat-leaf parsley finely chopped for Ricotta mixture, plus 2 tablespoons of Italian flat-leaf parsley for garnish

Ingredients:
3 tablespoons butter, unsalted
2 tablespoon olive oil
1 tablespoon of fresh Thyme leaves, finely chopped
1 teaspoon of dried thyme
Note: approx. 1 1/2 pounds of mushrooms in total.
2 large Portobello mushrooms, cleaned and sliced
1 pint of white Button mushrooms, cleaned and sliced
2 pints of Cremini mushrooms, cleaned and sliced
5 Oyster mushrooms, cleaned, central stem removed and discarded
6 Trumpet mushrooms, bottom tip removed, then sliced into 2-inch pieces
10 Shitake mushrooms, cleaned, stems removed and discarded, caps sliced
3 tablespoons garlic, minced
1 teaspoon freshly ground black pepper
2 teaspoons of Kosher salt
1/4 cup beef stock, unsalted, substitute vegetable stock or a good red wine

Directions For Sautèed Wild Mushrooms:
In a large deep-sided frying pan (if you don’t have one of these pans, sauté your mushrooms in two batches, about 5 minutes per batch) over medium heat, melt butter, and olive oil then add in fresh and dried thyme. Next, add the mushrooms, tossing and stirring continuously. As the mushrooms cook they’ll start to release their water.

Add in the minced garlic and black pepper, again, stirring occasionally.  Once all their water has evaporated, there will be mushroom bits stuck to the bottom of the pan. Add the beef stock and scrape all those delicious bits up using a wooden spoon. Once the mushrooms have really started to brown, this is when you want to salt the mushrooms. Continue stirring and allow the mushrooms to cook, absorbing the remainder of the beef broth and become tender about 10 minutes. Serve hot.

Directions For Spinach:
Defrost both boxes of frozen spinach the day before. Once thawed, drain and squeeze dry any excess water. You want the spinach to be as free of any water as possible. Transfer to a bowl. Set aside.

Directions For Cheeses:
Place store-bought shredded Mozzarella cheese in a bowl and set aside. Chop up the Parmigiano-Reggiano cheese into small chunks and place them into a food processor. Pulse a few times until you have the consistency of ground cheese. For the fresh Mozzarella, slice the Mozzarella into 1/4 inch thick slices. Place all prepped cheeses in the frig until needed.

Directions For Ricotta:
In a large bowl add Ricotta, 3 beaten large eggs, 1/2 teaspoon each of Kosher salt, and pepper, and finely chopped fresh flat leave Italian parsley. Mix together until well combined and set aside.

Directions For The Bechamel Sauce:
Bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons of butter (1 stick) in a large saucepan. Add the flour and cook for 1 minute over low heat, whisking constantly until the flour has cooked out and becomes blonde in color. Pour the hot milk into the butter-flour mixture all at once. Add 1 teaspoon each of Kosher salt, freshly ground black pepper, and 1/4 teaspoon of freshly ground nutmeg. Cook over medium-low heat, whisking for 3 to 5 minutes, until thick. Double-check the thickness of the Bechamel sauce by dipping a wooden spoon into the sauce. Take your finger and make a line down the back of the spoon, if the sauce stays separated and doesn’t run together, the sauce is ready. Immediately transfer to a large bowl. Place plastic wrap directly over the sauce, preventing a skin from forming, and set aside.

Assembling Lasagna:
Preheat
 oven to 375-degrees F.
Spread some of the sauce in the bottom of the buttered baking dish. Arrange a layer of oven-ready noodles on top, then ladle more Bechamel sauce. Sprinkle both grated Parmesan and shredded  Mozzarella cheeses. Next, add half the spinach and mushrooms. To that, add the fresh Mozzarella slices.  Repeat this process once more. Next, add all of the Ricotta mixtures and top with another layer of the noodles. Lightly press, with your hands, on the top to make sure all the ingredients are nice and level in the dish. Over that last layer of noodles top with the rest of the Bechamel sauce and a final sprinkle of both grated Parmesan and shredded Mozzarella cheeses. Add a sprinkle of dried parsley over the top for color.

Bake uncovered for 45 minutes until the top is browned and the sauce is bubbly and hot. Once out of the oven, let rest at room temperature for at least 20 minutes. Serve hot.

Directions For Reheating Refrigerated Lasagna:
Preheat oven to 425 degrees F.
Pour between 2 tablespoons or 1/4 cup of water over the lasagna (depending on its size). Spray the dull side of the foil with non-stick cooking spray. Place the sprayed side down over the lasagna and seal tight around the edges of the baking dish.  Bake for 25 minutes, or until lasagna is hot and bubbly.

Directions For Freezing Fully-Cooked Lasagna:
Make sure the lasagna has cooled completely, at least an hour and a half. Wrap the entire baking dish in freezer-safe plastic wrap. This ensures there are no gaps in the wrap where air can get in and cause freezer burn. Then place foil over the top. It can keep up to three months.

Directions For Cooking Frozen Lasagna:
Transfer the frozen lasagna to the refrigerator 24 hours in advance.
Preheat oven to 425-degrees F.
Before going into the oven, remove the foil and plastic wrap from the baking dish and replace it with new foil that’s been sprayed with some non-stick cooking spray, on the dull side of the foil.  Add  2 tablespoons or 1/4 cup (depending on the size of the lasagna) of water over the top of the lasagna. Place the sprayed side down over the top, seal the edges tight. This will prevent any cheese from sticking to foil. Place the dish on a rimmed baking sheet and bake for 25 to 30 minutes or until hot and bubbly.

Catch my YouTube channel at http://www.YouTube.com/Linda Lou Hamel

Sautèed Wild Mushrooms

1 Comment »

Slow Cooker Pot Roast

Slow Cooker Pot Roast

Pot Roast cooked low and slow brings back some of your best childhood memories. You remember, Sunday afternoons, the house filling up with those wonderful aromas. Dinner time couldn’t come quick enough!!!

This is my Slow Cooker Pot Roast.

photo-jun-08-10-11-36-am

2020-04-17 14.24.47

2019-09-13 16.49.53

Potatoes (2)

Potatoes (3)

Potatoes (1)

Onions

Photo Mar 30, 8 03 02 PM

Photo Jun 08, 9 26 04 AM

Photo Jun 08, 9 27 02 AM

photo-jun-08-9-52-42-am

photo-jun-08-9-52-33-am

Photo Jun 08, 10 11 36 AM

Photo Jun 08, 10 08 23 AM

Diced Fire Roasted Tomatoes

2018-06-20 14.23.22

2020-04-29 18.22.36

Photo Jun 08, 10 06 19 AM

photo-jun-08-10-07-15-am

Photo Jun 08, 10 18 54 AM

Photo Jun 08, 12 24 09 PM

Photo Jun 08, 12 10 18 PM

Photo Jun 08, 12 10 21 PM

Photo Jun 08, 1 26 14 PM

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

Photo Jun 08, 4 48 44 PM

Slow Cooker Pot Roast

 

 

 

 

Prep Time: 20 minutes
Cook Time: 5 to  5 1/2 hours (on high)
Yields: 6 servings
Equipment: 7-quart Crockpot

Ingredients:
4 1/2 pound chuck roast, room temperature
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper
2 tablespoons of garlic powder

2 large sweet onions, quartered
1 bunch (1 pound) of organic carrots with leafy tops, cut into 2-inch pieces
5 cloves of garlic, halved
1 (15-ounce) can of fire-roasted tomatoes
2 tablespoons tomato paste
5 medium-size Yukon gold potatoes, quartered
1 (10.5-ounce) can beef consommé
1/2 cup of the reserved (beef stock) deglazing liquid
2 cups of beef stock, unsalted
2 tablespoons of dried oregano
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1/4 cup of Italian flat-leaf parsley, finely chopped, extra for garnish

Directions:
Note: Make sure the meat is room temperature.

Liberally season the roast on both sides of the chuck roast with garlic powder, Kosher salt freshly cracked black pepper.  Add Canola oil to one sheet of paper towel. Using the oil-dampened paper towel wipe down the bottom and sides of the skillet. Preheat the skillet over medium-high heat. Once the skillet begins to smoke, place the seasoned chuck roast into the pan. Cook for 4 to 5 minutes on each side. Transfer to a plate. Set aside.

This is a great tip in making clean up, of your pans, much easier!  With the pan still hot, and still, on medium-high heat, add in 1/2 cup of beef stock. Using a wooden spoon, scrape up all those delicious bits from the bottom of the skillet. Transfer that liquid to a bowl and set aside.

In a slow cooker, add the quartered onions, cut carrots, garlic halves, Kosher salt, black pepper, dried oregano, tomato paste. Next, place the seared chuck roast on top. Add the reserved deglazing liquid, beef consommé, and the beef stock. Place the lid on and set the time and temperature for 4 hours on high.

After the 4 hours, carefully remove the tender roast. Using 2 forks, break the meat up into large chunks. Remove and discard any large pieces of fat. Return the meat back into the slow cooker. Add the quartered potatoes, and the fire-roasted tomatoes. Place the lid back on set the timer for another 2 hours. Wait for another hour to pass and check to see if the potatoes are tender.  If not, continue cooking for another 30 minutes or until tender. Finish with Italian flat-leaf parsley. Garnish each serving with a sprinkle of  Italian flat-leaf parsley. This is my Slow Cooker Pot Roast.

Serve hot!

2 Comments »

%d bloggers like this: