Begin any meal with savory Sirloin in Wine Sauce from Barbara Kamm of Wilmington, Delaware. “This recipe is a family favorite as well as a great, easy company dish,” says Barbara. The tender sirloin is coated in a hearty mushroom-wine sauce, and is fantastic over pasta.
Can you freeze Sirloin in Wine Sauce?
Cool beef mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in beef reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
Ingredients
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground mustard
- 1 pound beef top sirloin steak, thinly sliced
- 2 tablespoons butter
- 1 can (10-1/2 ounces) condensed beef consomme, undiluted
- 1/2 cup dry red wine or beef broth
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1/4 cup chopped green onions
- 1 teaspoon Worcestershire sauce
- Hot cooked linguine
Directions
- In a large resealable plastic bag, combine flour and mustard. Add beef, a few pieces at a time, and shake to coat.
- In a large skillet, brown beef in butter. Add consomme and wine. Stir in the mushrooms, onions and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until sauce is thickened. Serve with linguine.
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