Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, July 17, 2013

Beef and Noodles with Mushrooms in Red Wine Sauce

I typically like to make beef and noodles with a big chuck roast braised slowly for a few hours until it’s juicy and tender enough to shred with my fingers. But that’s not the only way to get delicious, succulent results when you’re in the mood for old-fashioned comfort food. This recipe is on the table in about 30 minutes.

No tricks and no sacrificing flavor: simply use a good cut of steak that cooks quickly instead of beef chuck, which needs considerable time to tenderize. Here, I used two eight-ounce sirloin steaks that would be just as good on the grill as in a skillet. Cut the meat into about one-inch pieces and sear it quickly in very little oil. It’s ready to go in less than 10 minutes.

Sirloin Steaks
Note: The chunks of beef won’t be as tender as braised meat and they’re a little large to be called bite-sized. Provide a knife for each guest to cut as desired and you’re ready to go.

The red wine in the sauce adds mellow richness that pairs well with beef. If you choose not to use alcohol, just double the amount of broth.

For a slowly braised beef and noodles option, check out Bourbon Beef Stroganoff with Buttered Egg Noodles.

Serves 4

  • 4 oz extra-wide egg noodles (with or without yolk)
  • 2 tbsp olive oil, divided
  • 2 8-oz beef sirloin steaks, cut into 1-inch cubes
  • sea salt
  • freshly ground black pepper 
  • 2 garlic cloves, finely chopped
  • 1 small onion, chopped
  • 8 oz crimini mushrooms, sliced
  • 2 tbsp flour 
  • 1/2 cup dry red wine
  • 1/2 cup low-sodium beef broth
  • 1 tbsp unsalted butter
  • chopped fresh herbs, for garnish
Cut Steak
  1. Cook the noodles in a large pot of boiling, salted water until tender, 9-10 minutes. Drain.
  2. Heat a large, deep skillet over medium-high heat and add 1 tablespoon of olive oil. Add the beef and season with salt and pepper. Sear, turning once or twice, until the beef is lightly charred and just cooked through, 7-8 minutes. Remove to a plate. Do not wipe out the skillet.
Beef Beginning to Sear 
Seared Beef
  1. Reduce the heat to medium and add the remaining 1 tablespoon of oil to the skillet. Add the garlic and onion and cook, stirring frequently, until softened, 2 minutes.
  2. Add the mushrooms and sprinkle with flour. Stir well to combine.
Garlic and Onion Beginning to Cook 
Mushrooms and Flour Stirred In
  1. Add the wine and broth and season with salt and pepper. Bring to a simmer, then reduce the heat to low and cook until the sauce has thickened slightly, 3-4 minutes.
  2. Return the beef to the skillet along with any accumulated juices. Add the cooked noodles and butter. Stir to combine.
Wine and Broth Added
Thickened Sauce
Noodles and Beef Added
To serve, divide among 4 shallow bowls and garnish with chopped herbs.

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