"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Beef Sirloin in Chianti Recipe

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This recipe for Beef Sirloin in Chianti, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Grandy
Added: Tuesday, July 29, 2008


2 pounds beef sirloin, trimmed of all visible fat, and cubed
2-3 Tbsp. flour
1/2 tsp. dried thyme leaves
1/8 tsp. nutmeg
2 tsp. extra virgin olive oil
1 large yellow onion, chopped
3 cups sliced mushrooms (any variety)
2 garlic cloves, pressed
3/4 cups chianti, or other dry red wine
1 cup beef broth
3 cups uncooked short pasta
Sea salt and fresh ground pepper to taste
3 tbsp. chopped fresh parsley for garnish

1. Combine the flour with the thyme and nutmeg. Lightly toss beef cubes in the flour mixture.
2. Heat a large non-stick skillet over medium high heat. Add the olive oil and heat until hot.
3. Add the beef cubes and turn them frequently to ensure even browning on all sides.
4. Add the onions and cook 2 to 3 minutes longer, or until the onions are translucent.
5. Add the mushrooms and garlic and reduce heat to medium low. Cook, stirring occasionally, 4 to 5 minutes longer, or until mushrooms are brown.
6. Stir in the red wine and beef broth. Stir until the liquid comes to a boil and thickens very slightly.
7. Reduce heat to low, cover loosely, and simmer for 20 minutes; meanwhile cook pasta according to directions.
8. Season with salt and pepper as desired.
9. Drain pasta and serve beef over pasta. Garnish with parsley.

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