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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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Sauteed Wild Mushrooms

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Perfectly sautéed mushrooms can elevate any dish to the next level. Whether you’re using them as a side dish, or maybe in lasagna, their beef-like texture and earthy flavor make the perfect meat substitute. Here’s a little secret I’m really excited about, my new upcoming video, on how to incorporate sauteed wild mushrooms into a dish that puts a spin on a traditional recipe we all love. www.YouTube.com/LindaHamel

Mushrooms are like little sponges, they absorb flavor really well. The three things that all mushrooms love are butter, garlic, and Thyme. Whether you choose a domestic mushroom, wild mushrooms, or a combination of both, the cooking technique is the same. This is my recipe for the best-sautéed mushrooms EVER!

First, I’m going to my hanging herb garden to grab a few sprigs of Thyme.

Thyme

Thyme is one of those herbs that pairs well with so many dishes. When Thyme matures,  the stems become hardy and wood-like. If that’s the case, you only want to use their leaves. The sprigs on my plant are still green and tender so, as I snip off a few sprigs for this dish, I don’t worry if the stems get chopped up along with their leaves.

If you are not able to find fresh Thyme, dried Thyme is perfectly fine.  I love the minty/lemony flavor of thyme, so I’m using both types for this recipe.

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I’m using a combination of domestic and wild mushrooms for this recipe. Let’s talk about the different varieties I have here.

Oyster Mushrooms

This one in the above picture is the Oyster mushrooms. Whenever using mushrooms, take a damp cloth and clean the outside to remove any dirt that may be on them. To cut an Oyster mushroom, use a sharp knife to carefully cut around the firm central stem and the individual caps will fall away.

Tip: Reserve the stems for adding to the stock. I’m not slicing the caps any smaller because these are a perfect size.

Trumpet Mushrooms

These are the Trumpet mushrooms. I just slice off the tip off the bottom of the stem,  the rest of the mushroom I cut up into 2-inch chunks.

Both the Cremini (baby Portobello mushrooms) and white Button mushrooms I slice the same way, with their stems.

Shitake Mushrooms (2)

With Shitake mushrooms, I remove their tough stems and slice the caps.  Save the stems for stock.

Portobello Mushroms

The Portobello mushrooms, I remove the stems and then using a spoon, clean their gills from underneath the cap, then slicing them, fairly thick

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Now we are ready,  the mushrooms are prepped

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Yields: 6 servings
Equipment: Deep sided sautépan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients:
3 tablespoons unsalted butter
2 tablespoon olive oil
1 teaspoon minced fresh Thyme leaves
1 tablespoon dried Thyme
( about 1 1/2 pounds of mushrooms 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 minced garlic
1 teaspoon freshly cracked black pepper
2 teaspoons of Kosher salt
1/4 cup unsalted beef stock, or a good red wine

Directions:
In a large deep sided sautépan (if you don’t have one of these pans, sauté your mushrooms in two batches, about 5 minutes per batch) on medium heat,  add unsalted butter, olive oil, fresh and dried Thyme. When butter has melted, add the mushrooms, tossing and stirring continuously.

As the mushrooms cook they will 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.

 

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Coq au vin

Coq au  vin

This chicken with red wine stew is so delicious and comforting. A one-pot dish so elegant in name but so easy to make. You’ll definitely want to serve at your next dinner party. Don’t forget, have a good crusty baguette on hand for dipping.

 

Coq Au Vin

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