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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

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. Let me show you how.

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

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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 6 servings
Equipment: Heavy bottom braising pot with lid, large sautépan, large pot, 1 rimmed baking sheet pan, 6-quart pot

Ingredients:
pinch of Kosher salt
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
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
5 tablespoons olive oil,  2 tbsp for browning each batch of the sirloin steak cubes, 1 tbsp for 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 good red wine
2 cup unsalted beef stock, reserve 1 cup of chilled beef stock for a slurry, (*see slurry)
1 heaping tablespoon of cornstarch
1/4 cup low sodium soy sauce
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 yellow onions chopped
1 package of NO Yolks Broad Noodles, prepared
2 tablespoons finely chopped flat leaf Italian parsley to garnish egg noodles, (optional)

Directions For Browning Sirloin:
Lay the steak cubes out on a sheet pan and pat dry with paper towel. Season with Kosher salt freshly cracked black pepper. Using your hands, toss until all the sirloin tips are coated with the seasoning.

In a large preheated sautèpan on medium heat, add half (2 tablespoons) of the olive oil. Add half the steak cubes to the sautèpan, do not overcrowd. Allow them to brown, 3-4 minutes, then flip the sirloin tips to brown on the other side, again 3 to 4 minutes. Brown the steak cubes in two batches. Once all the cubes are browned off, transfer them to the braising pot.

To release those delicious flavor bits stuck to the bottom of the sautépan, start by turning the heat to medium-high. Add the olive oil and butter. Once the butter has melted add the diced onions, mushrooms, fresh minced rosemary and thyme sprigs. Using a wooden spoon continue to stir scraping the bottom of the pan. Next, add the minced garlic. Sauté for 2 to 3 minutes. Pour the wine to deglaze the pan.

Using the wooden spoon again, scrape the bits off the bottom of the pan. Season with a sprinkle of Kosher salt and black pepper to taste. Once the wine has completely evaporated, another 1 to 2 minutes, transfer the mushroom and onion mixture to the braising pot.

Reserve 1 cup, in a small bowl or container of the unsalted beef stock. Place into the refrigerator.

Preheat oven to 350-degrees F.
On medium-high heat, add the remaining unsalted beef stock, beef consommé, soy sauce, and Worcestershire sauce to the pot. Bring to a boil then turn the heat off. Place the lid on, transfer to the oven and 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. Using pot holders, remove the lid. Turn the heat to medium. Add the *slurry slowly, stirring occasionally, and cook until thickened and bubbly. Once the sauce has thickened turn the heat to off and replace the lid to keep hot.

Start the egg noodles.

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.

*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.

 

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Wild Mushroom And Spinach Lasagna

Wid Mushroom And Spinach Lasagna (2)

Wid Mushroom And Spinach Lasagna (3)

Wild Mushroom And Spinach Lasagna (9)

Before I get into this post, a video at www.YouTube.com/LindaHamel is going to be posted on my  YouTube channel, for this recipe. There’s a couple of things I want to mention.
1). I 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. The video would run over an hour and a half long and with everyone having busy lives, I thought, that would be just a bad idea. to keep the video short and sweet, I decided to prepare all the components for the lasagna in advance. In the video, I generally go through the steps on how I made each one. The video really concentrates on the assembly and the cooking process.
2). Something else I decided not to mention is adding fresh and dried Thyme to my sautèed mushrooms.  I felt it’s an ingredient that’s a personal preference. Thyme has a slight lemony flavor that I think pairs really well with mushrooms. In my ingredient list below, I include both dried and fresh Thyme but made them optional.
3). It’s important that if you want to make this recipe the ingredients and directions are at the bottom of this post.

After coming out of the oven, lasagna needs to rest for at least 20 minutes before cutting. The reason for that is that lasagna needs time to set up.

The top picture is after it’s been done cooking and 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)

My Wild Mushroom And Spinach Lasagna 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 takes comfort food to a whole other level.

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Once the spinach has thawed completely, squeeze all the excess water from the spinach. You want the spinach to be as dry as possible.

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Wild Mushroom And Spinach Lasagna (10)

Wild Mushroom And Spinach Lasagna (9)

Ingredients:
2 boxes of dried oven ready lasagna noodles ( you may only need a little over 1 box)
2 sticks of unsalted butter, 1 stick for Bechamel sauce, 3 tablespoons for mushrooms, the remainder for greasing baking dish
2 tablespoons of olive oil
2 tablespoons of freshly minced Thyme leaves (optional)
1 tablespoons of dried Thyme (optional)
4 cups whole milk
2 -10 ounce packages of thawed, drained spinach, squeeze out excess water
3/4 of 32 ounce container of Ricotta cheese
1/2 teaspoon Kosher salt (for Ricotta mixture)
1/2 teaspoon freshly cracked black pepper (for Ricotta mixture)
3 large eggs
1 large package of fresh Mozzarella, slice into 14 rounds
1/2 cup all-purpose flour
1 teaspoon for freshly ground nutmeg (store- bought ground is fine)
1 teaspoon Kosher salt, 1 teaspoon freshly cracked black pepper (for Bechamel sauce)
1 teaspoon Kosher salt, 1 teaspoon freshly cracked black pepper (for sautéed mushrooms)
2 pounds of sliced sautéed wild mushrooms
4 large cloves garlic minced
1 cup of grated Parmesan
8 ounces (1 cup) store-bought shredded Mozzarella
1/4 cup of fresh and finely chopped Italian flat leaf parsley for Ricotta mixture,
2 tablespoons dried parsley for top

Directions For Spinach:
Thaw 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 bowl and set aside.

Directions For Cheeses:
Place store bought shredded Mozzarella cheese in a bowl and set aside. Chop up the Parmesan 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 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, pepper, and 1 teaspoon of freshly ground nutmeg, and cook over med-low heat, whisking for 3-5 minutes, until thick. To double check on the thickness of the Bechamel sauce, dip a wooden spoon into the sauce. Take your finger and make a line down the back of the spoon, if the sauce stays separate and doesn’t run together, sauce is ready. Immediately transfer to a large bowl. Place plastic wrap directly over the sauce, preventing a skin from forming, and set aside.

Directions For Sautéed Mushrooms: click the link below for recipe

Sauteed Wild Mushrooms

YouTube Video for this recipe is at www.YouTube.com/LindaHamel

Assembling The Lasagna:
Spread some of the sauce in the bottom of the buttered 8 x 12 x 4 inch baking dish. Arrange a layer of oven-ready noodles on top, then ladle more Bechamel sauce. Sprinkle both grated Parmesan and shredded  Mozzarells cheeses. Next, add the half the spinach and mushrooms. To that, add the fresh Mozzarella slices.  Repeat this process once more. Next, add all of the Ricotta mixture 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 at 375 degrees F. 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. Can keep up to three months.

Directions For Cooking Frozen Lasagna:
Transfer the frozen lasagna to refrigerator 24 hours in advance. 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 at 425 degrees F. for 25-30 minutes or until hot and bubbly.

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Homemade Chili

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There are times when I crave a bowl of my homemade chili. Chili that’s smokey, spicy, and with real depth of flavor. In this recipe I bring out all the stops. To add texture and sweetness, I like adding shoe peg corn. Shoe peg corn are small sweet white corn kernels, and I believe, is an ingredient that’s underutilized. I’m also a believer in adding black beans to chili. Everyone who loves chili knows, the longer it simmers the thicker and better it gets. The making of chili takes a lot of love. If you can dedicate 30 minutes of prep time and a little over an hour of cooking time, I promise you will really love this chili.

Ancho chilies are just a smoked Poblano peppers that’s been dried. A mild pepper with a smokey flavor that’s perfect for chili. Let me start out by showing you how to add these peppers to your chili.

Directions For Reconstituting Chiles:
I start by placing 6 dried ancho chilies to a pot along with 2-1/2 cups of water. On medium heat, I bring the chilies up to a boil, then reduce to a simmer. I let the chilies simmer for about 20 minutes. I turn the heat off allowing the chiles steep in their liquid (chili stock) for another 10 minutes before going into the food processor.  While this process is taking place, use this time to prep all the veggies, measure out the spices for the chili, thawing the shoe peg corn, and finally rinsing and draining the beans for the chili.

After the peppers have been reconstituted, stems removed and seeded, I place them into a food processor along with their liquid ( start with 1/2 a cup, add more cooking liquid if needed) to be processed and then set aside. You want the processed chiles to be a thick puree. Yields, 1/2 cup of ancho chili puree

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The next day I like to do something a little different. You know how chili always better the second day well… I grab a warm corn tortilla and make a taco. A little homemade chili, Pico de gallo, and Queso Fresco. YUMMY!

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Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Equipment: 6 quart Dutch oven pot
Yields: 6 servings

Ingredients:
4 tablespoons vegetable oil
2 pounds of lean ground sirloin
6 processed ancho chiles, yields, 1/2 cup of ancho puree
3 tablespoons of Mexican chocolate (optional)
1 small jar of processed Piquillo peppers
3 tablespoons of chili powder
3 packed tablespoons of light brown sugar
2 tablespoons of ground cumin
2 tablespoons of sweet paprika
2 tablespoons of smokey paprika
2 tablespoons of dried oregano
1 tablespoon garlic powder
2 tablespoons Kosher salt
1 teaspoon black pepper
3 tablespoons of tomato paste
2 minced and seeded chipotle peppers
1 minced and seeded jalapeno pepper
2 cloves of minced garlic
2 diced red bell peppers
1 diced green bell pepper
1/4 cup of sliced green onions ( reserving the green tops for garnish)
1 large diced onion
2-28 ounce cans of whole San Marzano tomatoes
1- 10-1/2 ounce can of beef consomme
2 cups of low sodium beef broth
1-15 ounce can of drained and rinsed kidney beans
1-15 ounce can of drained and rinsed black beans
1 package of thawed frozen shoepeg corn

Toppings:
cilantro
shredded cheddar cheese
lime wedges
guacamole
diced red onion
sliced tops of green onions
tortilla chips

Directions:
As shown above, while the dried ancho chilies are being reconstituted on the stove, you want to move on to the prep work for the chili. Start with dicing and mincing of the vegetables.

Diced green onions (reserving the green tops for garnish), a Spanish onion, red and green bell peppers, minced garlic and seeded and minced a jalapeno pepper. Alongside those ingredients, I’ve seeded and chopped a couple of Chipotle peppers packed in Adobo sauce. Another ingredient is, I’ve taken a jar of Piquillo peppers and pureed those in a food processor. I have my black and kidney beans drained and rinsed. My shoepeg white corn has been thawed.

By the time all the veggies have been diced and minced, it’s time to seed, clean, and process the ancho chilies.  After the ancho chilies have been processed, then you want to get all your liquids together for the chili. The low sodium beef broth, beef consomme, and the canned San Marzano whole tomatoes.

Next, is to get together all the spices that will be going into the chili. First, and this is totally optional, is the chocolate. I’m using what’s known as Mexican chocolate. It’s used as a spice and gives a depth of flavor to the chili. Then there are the standard chili spices, chili powder, ground cumin, sweet and smokey paprika, garlic powder, dried oregano, light brown sugar, Kosher salt,  and black pepper.

Using a large heavy Dutch oven pot to make chili.  The stove on medium heat, I start with some vegetable oil in the bottom of the pot. To bloom all the spices, I add them right in with the vegetable oil. Stirring and mixing all the spices, including the brown sugar. Once the spices release their aroma, add the lean ground sirloin to the pot. Once the meat is stirred and mixed with the spices, add in the minced Chipotle peppers, stirring that through. Continue cooking the meat for another 10 minutes allowing the meat to brown completely.

Next, add in all the diced veggies along with the minced garlic and jalapeno. To that, some tomato paste. I stir all of these ingredients together, making sure the meat and veggies are well combined.

Now for the liquids. Start with the canned whole tomatoes. Once they’re in the pot, using a wooden spoon,  start breaking them up. To the pot, add in the beef consomme and beef broth, again, giving everything a big stir to combine. Still, on medium heat, let everything come up to a bubble. Turn the heat down to med-low, stirring occasionally, let simmer for 50 minutes. Once the chili has been simmering for 50 minutes, add the black beans, kidney beans, and shoepeg corn and let simmer for another 10 minutes.

Finally, the usual suspects, some shredded cheddar, diced red onions, cilantro, lime wedges, and of course some guacamole!

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