| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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.

Red Wine Steak

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

1. 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.
2. Heat oil in a large skillet; sauté mushrooms and onions until soft. Remove vegetables from skillet and set aside.
3. 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.
4. Meanwhile, prepare noodles according to package directions; drain.
5. 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.
6. Serve over noodles. Garnish with extra parsley.

Makes 4 servings.