|
|
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
- 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.
loading
|
|
|