Red Wine Steak
Sautéed mushrooms and onions are simmered in the red-wine marinade to give this rich sauce a hint of caramel. Marinate the steak first thing in the morning and it will be ready to go by dinnertime.
1 pound sirloin steak, cut in strips
2 cups dry red wine
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon minced garlic
1 tablespoon vegetable oil
2 cups sliced mushrooms
1/2 cup chopped onion
1 tablespoon cornstarch
2 tablespoons water
Cooked noodles for accompaniment
- Place steak into bowl or glass dish. Mix together red wine, parsley, oregano, salt, pepper and garlic. Pour over steak and marinate for 8 hours in the refrigerator.
- Heat oil in a large skillet; sauté mushrooms and onions until soft. Remove vegetables from skillet and set aside.
- Remove steak from the marinade; reserve marinade and set aside. Brown in the same skillet. Add marinade, mushrooms and onions to the skillet; simmer for 30 minutes over low heat.
- Meanwhile, prepare noodles according to package directions; drain.
- Remove steak and vegetables from pan. In a small dish, dissolve cornstarch in water. Add to the pan juices in skillet. Cook until thick, stirring constantly. Return steak and vegetables to the pan.
- Serve over noodles. Garnish with extra parsley.
Makes 4 servings.