This is a slight variation on one of my favorite meat dishes. It was a big hit with my husband. Hope you enjoy it.
Saucy Sirloin Tips
¼ cup of garlic olive oil
1 pound sirloin steak, cut into ¾ inch cubes
1 large onion, cut into pieces
1 pound Portabella mushrooms, sliced
1 T. basil
½ t. garlic granules
1 t. coarse ground black pepper
2 t. sea salt
4 fresh Sweet Italian Basil leaves
14.5 oz. can of petite diced tomatoes
½ cup Cabernet Sauvignon wine
¼ cup Garlic Balsamic Vinegar
Spinach Fettuccini for four
Pour olive oil in a large skillet. Place steak, onion, mushrooms and spices in the olive oil and cook until the meat is done and the vegetables are tender. Add basil leaves, tomatoes, wine, balsamic vinegar to the skillet. Simmer for 10 minutes.
Prepare the fettuccini as directed on the packaging. Drain. Pour the pasta into the skillet and blend. Simmer for four minutes. Serve while still hot.
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