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Categories:Viewed: 35 - Published at: 5 years ago
Ingredients
- 2 cups baby carrots (peeled)
- 1 14 lbs top sirloin steaks (boneless or cut into 1-inch pieces)
- salt and pepper
- 14 cup flour
- 3 tablespoons olive oil
- 2 tablespoons butter
- 4 cups shitake mushrooms (stemmed & sliced)
- 3 green onions (sliced)
- 1 12 tablespoons thyme
- 2 cups red wine (cooking)
- 2 cups beef broth
Method
- Cook carrots in a saucepan of boiling salted water for about 8 min.,drain.
- While carrots are cooking, season beef cubes with salt and pepper, dredge in flour.
- Melt 3 T. olive oil in large skillet, over medium high heat, brown beef cubes on all sides, until insides are still pink, remove beef, set aside.
- In the same skillet, add 2 T. butter, mushrooms and green onions, saute' about 5 minute or until mushrooms are just turning tender.
- Add thyme, wine & broth , increase heat, boil until sauce is reduced to 2 cups (during boiling sauce, continue to scrape the skillet to insure all drippings are mixed in), this usually takes about 25-35 minute.
- Return beef and carrots to skillet, cooking for 5 minutes; allowing flavors to meld.
- Season to taste, serve over noodles or rice.
