Sirloin and Portobello Stew
(from fearama’s recipe box)
Prep time: 10 minutes
Cook time: 30 minutes
Serves 2 people
Categories: Soup
Ingredients
- 1/2 pound(s) sirloin steak, trimmed of fat, cut into 3/4-inch cubes
- 1/6 cup(s) all-purpose flour
- 1/2 tablespoon(s) extra-virgin olive oil
- 3 cup(s) chopped portobello mushroom caps (about 6 medium) , gills removed if desired
- 1 cup(s) frozen pearl onions, thawed and patted dry
- 1 plum tomatoes, chopped
- 1 cup(s) frozen cut green beans, thawed
- 1/2 reduced-sodium beef broth
- 1/3 cup(s) red wine
- 1 teaspoon(s) chopped fresh thyme or 1/2 teaspoon dried
- 1/4 teaspoon(s) salt
- 1/8 teaspoon(s) freshly ground pepper
Directions
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Place steak in a medium bowl and sprinkle with flour; turn to coat.
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Heat oil in a large saucepan over medium-high heat.
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Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 3 minutes.
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Transfer to a plate and tent with foil to keep warm.
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Add mushrooms, onions, and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3 minutes.
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Sprinkle the reserved flour over the vegetables; stir to coat.
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Add green beans, broth, wine, thyme, salt, and pepper; increase the heat to high and bring to a boil, stirring often.
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Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes.
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Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 minutes.