Best Sirloin And Portobello Stew Recipes

TUSCAN PORTOBELLO STEW

Tuscan Portobello Stew image

This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. -Jane Siemon, Viroqua, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 40m

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 14

Ingredients

2 large portobello mushrooms, coarsely chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 cup white wine or vegetable broth
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fresh kale
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained

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.

Nutrition Facts : Calories 309 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges

BEEF FILETS WITH PORTOBELLO SAUCE

Beef Filets with Portobello Sauce image

These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. -Christel Stein, Tampa, Florida

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 beef tenderloin steaks (4 ounces each)
1-3/4 cups sliced baby portobello mushrooms (about 4 ounces)
1/2 cup dry red wine or reduced-sodium beef broth
1 teaspoon all-purpose flour
1/2 cup reduced-sodium beef broth
1 teaspoon ketchup
1 teaspoon steak sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon minced fresh chives, optional

Steps:

Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan., Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil., Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.

Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 369mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

SIRLOIN AND PORTABELLA STEW MMMMM

Sirloin and Portabella Stew Mmmmm image

Mmmmm, steak and mushrooms! I found this recipe online and adapted it to our family's tastes. One of the changes I made was doubling the amount of meat called for -- my hungry men demanded it. You could halve the meat, if you like, and go down to 1/3 cup flour. (If I have fresh herbs, I throw in what I have to taste, so feel free to fiddle a little.) Serve with fresh bread, a salad and a side of roasted potatoes for complete yum factor.

Provided by windy_moon

Categories Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs top sirloin steaks, trimmed of fat, cut into 3/4-inch cubes
2/3 cup all-purpose flour
2 tablespoons extra virgin olive oil
6 cups portabella mushroom caps, chopped (about 6 to 8 medium)
2 cups onions, diced
3 garlic cloves, crushed
2 plum tomatoes, chopped (or 1 can or jar of diced tomatoes, about 14 oz, drained)
2 cups green beans, cut (frozen beans, thawed)
1 (14 ounce) can beef broth
2/3 cup red wine
2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

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.