Tonight I made a culinary masterpiece too delicious not to share with my fellow goons. For those of you that are health conscious, it's fairly low-fat and low-carb while high in good protein.
Now to begin, we need to gather the ingredients.
About 1lb. of beef sirloin tips
Salt and pepper
2 TBSP extra virgin olive oil
8 oz. fresh mushrooms (chopped, with stems removed)
1 medium onion, diced
garlic powder to taste
1 cup of cabernet sauvignon (woodbridge has a great earthy taste that really compliments the mushrooms)
1 cup of chicken broth
A few sprinkles of dried thyme
4 TBSP margarine
parsley
The first step is to heat your olive oil in a non-stick pan over medium-high heat.
Add the onions, and if you're a weakling like me, cry like an emo kid that just got dumped.
Cook them until soft and barely translucent.
Add your mushrooms to the mix and stir it up. Let it cook until your mushrooms are a nice golden brown.
Mmm...smell the goodness...
Add your wine to the pan and keep it on medium-high heat. The wine will boil, and then let it reduce by about half.
While you wait for your wine to reduce, cut the sirloin tips into about one inch pieces. Trim the excess fat or you'll have a greasy mess when you cook them.
Season with some fresh ground pepper...
And some salt!
By now, your wine has reduced, and you can add the chicken broth to the pan. Keep the heat nice and high until the broth reduces by about half.
Once the mixture has reduced, turn the heat down to LOW and swirl in your piece of margarine. This will thicken your sauce nicely.
WE'RE RUNNING OUT OF THYME
Turn the heat off on your sauce, cover it, and set it aside. It's time to cook some meat! Place the meat in another pan over medium-high heat.
Give it a stir or two so that it doesn't stick to the pan and then leave it alone to cook.
Watch some Rachel Ray--you don't have anything better to do while your meat cooks. Again, cry like an emo kid when you realize that she's wearing an engagement ring.
Your meat should look like this after about 4-5 minutes. Take it out of the pan and put it on a nice serving platter.
Pour the mushroom cabernet sauce over the meat, garnish with some parsley and prepare to devour!
Bon Appetit, fellow goons!
Now to begin, we need to gather the ingredients.
About 1lb. of beef sirloin tips
Salt and pepper
2 TBSP extra virgin olive oil
8 oz. fresh mushrooms (chopped, with stems removed)
1 medium onion, diced
garlic powder to taste
1 cup of cabernet sauvignon (woodbridge has a great earthy taste that really compliments the mushrooms)
1 cup of chicken broth
A few sprinkles of dried thyme
4 TBSP margarine
parsley
The first step is to heat your olive oil in a non-stick pan over medium-high heat.
Add the onions, and if you're a weakling like me, cry like an emo kid that just got dumped.
Cook them until soft and barely translucent.Add your mushrooms to the mix and stir it up. Let it cook until your mushrooms are a nice golden brown.
Mmm...smell the goodness...
Add your wine to the pan and keep it on medium-high heat. The wine will boil, and then let it reduce by about half.
While you wait for your wine to reduce, cut the sirloin tips into about one inch pieces. Trim the excess fat or you'll have a greasy mess when you cook them.
Season with some fresh ground pepper...
And some salt!
By now, your wine has reduced, and you can add the chicken broth to the pan. Keep the heat nice and high until the broth reduces by about half.
Once the mixture has reduced, turn the heat down to LOW and swirl in your piece of margarine. This will thicken your sauce nicely.
WE'RE RUNNING OUT OF THYMETurn the heat off on your sauce, cover it, and set it aside. It's time to cook some meat! Place the meat in another pan over medium-high heat.
Give it a stir or two so that it doesn't stick to the pan and then leave it alone to cook.
Watch some Rachel Ray--you don't have anything better to do while your meat cooks. Again, cry like an emo kid when you realize that she's wearing an engagement ring.
Your meat should look like this after about 4-5 minutes. Take it out of the pan and put it on a nice serving platter.
Pour the mushroom cabernet sauce over the meat, garnish with some parsley and prepare to devour!
Bon Appetit, fellow goons!