Best Sirloin And Portabella Stew Mmmmm Recipes

SIRLOIN AND PORTABELLA STEW MMMMM

Steps:

• Place steak in a large bowl and sprinkle with flour; turn to coat.
• Heat oil in a large saucepan over medium-high heat.
• Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 4 minutes.
• Transfer steak to a plate and tent with foil to keep warm.
• Add mushrooms, garlic, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 4 minutes.
• Sprinkle the reserved flour over the vegetables; stir to coat.
• Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often.
• Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes.
• Add the steak and any accumulated juices and cook, stirring often, until heated through, about 3 minutes.

TUSCAN PORTOBELLO STEW

Steps:

• In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.

STEAK AND PORTABELLA SOUP

Steps:

• Cut steak into 1" cubes.
• Clean off mushroom caps with a wet paper towel.
• Cut mushrooms into thin slices.
• Saute steak and mushrooms in 2 T. olive oil.
• Meanwhile spray poblano pepper with cooking spray. Bake in oven at 325F on a cookie sheet, turning once until charred on all sides. Remove and place into a paper bag. Let cool. Once cool, remove skin and seeds and dice.
• Dice onions and red pepper. Add onions, red pepper and poblano to sauté pan.
• Saute 4 minutes. Add 2 T red wine to deglaze the pan.
• Remove from heat.
• In a deep saucepan or soup kettle, add the two broths, 2 cups water, steak sauce, worchestershire, finely chopped garlic and chili powder.
• Peel potatoes and cube into small cubes. Add to soup pot.
• Add steak and portabella mixture to soup pot.
• Cook on low heat 20-30 minutes until potatoes are crisp tender.
• Whisk 2 T flour with ¼ C milk in a small bowl until combined. Add slowly to soup to thicken. Add salt and pepper to taste. Serve.

ONE PAN STEAK AND MUSHROOMS

Steps:

• Cut steak into four serving-size pieces. Sprinkle with garlic pepper.
• In a 10-inch skillet cook steaks in hot margarine or butter over medium heat for 8 to 10 minutes or to desired doneness (145 degrees F for medium doneness), turning once. Remove steaks from pan; cover and keep warm.
• For mushroom glaze, carefully add beef broth and hoisin, teriyaki, or Worcestershire sauce to skillet. Cook and stir until bubbly, scraping brown bits from the bottom of the pan. Stir in onion wedges and sliced mushrooms.
• Cook over medium-high heat about 8 minutes or until vegetables are tender and the glaze is reduced by half its volume (to 1 cup). Transfer warm steak to dinner plates and spoon glaze atop.