Now that we’re starting to get into fall, I want comfort food and slow-cooked meals, but it’s still warm and I still don’t have that much time to cook! So I did a little experimenting and came up with a yummy beef, red wine and mushroom dish that can be made on the stove top in less than a half-hour! Not only that, but it takes just one cutting board, one knife, one pan and one bowl – and doing fewer dishes is always a good thing!
Now…the most important thing to know about this recipe is that you have to buy good beef. I tried it with some other (more economical) cuts and it did not come out well. They just need more time over low heat to get tender. Personally, I’m a big fan of saving money, but this is one of those times when it’s worth spending a little more. If your supermarket puts “petite sirloin steaks” on sale, this is a great use for them, and the sauce is so flavorful that you don’t need a lot of meat – I served two adults with one small (a little less than less than one pound) steak, and that was without a starchy side dish!
Beef with Red Wine and Mushrooms – serves 2
1 tablespoon oil
1 onion
1 lb. sirloin steak
8 oz. white mushrooms
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 tablespoons butter
1/2 cup red wine
1 cup beef broth
1 tablespoon butter
Salt and pepper to taste
Clean mushrooms (you can make this even easier if you buy pre-sliced mushrooms). Heat empty skillet over medium high heat while slicing onion (about 5 minutes). When onion is sliced, add vegetable oil to pan, swirl to coat, and add onion. Cut beef into cubes and add to pan. Season with salt, pepper, garlic powder and onion powder. Let beef and onion brown for 7-10 minutes, stirring occasionally. While beef is browning, slice mushrooms. Remove beef and onion from pan, add 2 tablespoons butter, and add mushrooms, sprinkling with salt and pepper. Once mushrooms are soft and browned, remove to bowl with beef and onions. Add red wine and beef broth. Scrape browned bits off bottom of pan, and bring wine and broth to a boil. Reduce heat to medium and simmer 10 minutes (keep an eye on it and see note below). Add salt and pepper if necessary. Add 1 tablespoon butter. Once butter melts, add beef and vegetables to pan and heat over low heat for about 5 minutes.
Note: if your sauce reduces too quickly and you feel you need more, you can add up to 1/2 cup additional wine and 1/2 cup additional broth before adding butter. Bring back to a boil and simmer, watching carefully.
You can serve this on its own or over cauliflower rice, rice, noodles, or mashed potatoes.
Hoping you feel inspired to try making a dinner that seems fancy and tastes oh-so-delicious without spending all day in the kitchen!
