"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sirloin Steak Roast with Mushroom Sauce Recipe

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This recipe for Sirloin Steak Roast with Mushroom Sauce, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Faye Mann
Added: Sunday, July 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Sirloin roast (top sirloin above 3 lbs)
1 1/4 tsp pepper
2 tsp veg. oil
12 ounces of mushrooms
1 1/4 beef stock
1 large onion finely chopped
4 cloves garlic minced
3/4 tsp dried thyme
3/4 cup red wine
1 1/2 balsamic vinegar
2 tbsp butter, cubed

Directions:
Directions:
Rub roast with pepper. In large oven proof skillet heat oil over medium high heat, brown roast on both sides. Drain off any fat. Roast in 375 oven turning once for 45 minutes. Transfer to cutting board. Slice mushrooms. Remove pan juices (do not wash skillet) into measuring cup (discard fat)and add enough of beef stock to make 1/1/2 cup of liquid. Set aside. Return skillet to heat add onion, garlic, thyme cook and stir occasionally about 5 minutes or until soft. Add mushroom and cook for about 8 minutes or until browned. Pour in stock mixture, wine, vinegar and remaining pepper. Bring to boil - about 5 minutes or until thickened so when spoon scraped along bottom of skillet leaves trail that fills in slowly. Remove from heat, stir in butter until melted. Slice roast very thin into strips, place on plater, drizzle with sauce

Personal Notes:
Personal Notes:
Great for company - kinda has the more fine dining taste of a roast.

 

 

 

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