well, as you can see it’s been a while since my last post. this is primarily due to starting a new day job mid-April and quite a bit of company over the last couple weeks. this post was originally written at the begining of April. back in the next few days for a few more things i’ve been playing with over the last few weeks and haven’t had a chance to post.
the weather here has been a little odd … last weekend we had 10+ inches of snow, cold, cloudy, etc. this past weekend was 60s, sunny, a slight breeze … gorgeous! today … grey, cloudy, cold, windy and then this afternoon it snowed “buckets” for two hours, then the sun came out. being out in the weather today made me want something hot & hearty for dinner. and i found the perfect, new recipe! this meal hits two checkboxes, a new meal for the week and hot & hearty.
the recipe is from America’s Test Kitchen. before i continue i must take a minute to talk about Americas Test Kitchen. i was first introduced to it by my mom who had caught their program on a PBS channel & later learned about their website and a seasonal magazine. when she introduced me to it, i was also immediately hooked, especially by their magazine. the various sections are written by the different test chefs. they test everything from equipment, to techniques, to recipes, to food products. if you enjoy cooking, kitchen & cooking gadets and equipment and everything to do with cooking you will love this. when it comes to recipes, they talk extensively about how they tested them and all the components. it’s delightful reading! and their recipes (since they are so extensively tested) are always spot on! tonights feature is no different and the flavor was deep & satisfying! i made a few adjustments according to our tastes and what was available which i will note.
the current magazine’s topic is “skillet meals”. this piqued my interest. as much as i love to cook, i am always looking for recipes that don’t require every pan in the kitchen and don’t take all evening to make. there is a bit of prep required, but once you are rolling it doesn’t take long at all.
1 tablespoon soy sauce
1 teaspoon sugar
1 1/2 pounds sirloin steak tips (see note regarding meat purchase below)
1 3/4 cups beef broth
1/4 oz dried porcini mushrooms
Salt and pepper
2 tablespoons vegetable oil
1 pound white mushrooms
1 large onion*
4 teaspoons all-purpose flour (i used gluten-free all-purpose flour of course)
1 garlic clove (we love garlic so i used 2)
1/2 teaspoon minced fresh thyme
1 tablespoon chopped fresh parsley
Cut sirloin steak tips into 1 1/2 inch chunks.
Combine soy sauce and sugar in medium bowl and add steak once it’s been cut into chunks.
Gently toss to coat and marinate for 30 minutes to 1 hour.
Meanwhile, microwave 1/4 cup of the beef broth and the porcini mushrooms in a covered bowl until steaming (about 1 minute). Let stand for 5 minutes.
After 5 minutes drain porcini through fine mesh strainer lined w/a coffe filter (i did not use a coffee filter and it turned out fine), reserve liquid and mince porcini mushrooms, set both aside.
Halve and slice the onion thinly.
Clean mushrooms (this should not be done by running them under water as mushrooms retain the water, gently brush them off w/a damp papertowl)
Slice mushrooms into 1/4 inch slices.
Mince fresh thyme.
Peel garlic and mince.
To make meal:
remove steak from marinade and put on a meat-safe board and pat dry with paper towels and sprinkle with pepper.
heat 1 tablespoon of oil in a 12-inch skilled over medium-high heat until smoking.
add steak and cook until browned on all sides (6-8 minutes).
transfer to a large plate and set aside.
add remaining 1 tablespoon oil to the empty skillet.
add white mushrooms, minced porcini mushrooms and 1/4 teaspoon salt.
cook and be sure to stir frequently until all the liquid has evaporated and mushrooms start to brown (7-9 minutes).
scrape bottom of pan with wooden spoon to get all the little bits off the bottom of the pan (this is where a lot of flavor tends to reside).
add onion and 1/4 teaspoon salt, continue cooking and stirring frequently until onion begins to brown (6-8 minutes).
add flour, garlic and thyme, stirring constantly until the flour coats everything (about 1 minute).
stir-in remaining 1 1/2 cups broth and porcini soaking liquid, scrape the bottom of the skillet as you do this to make you get all that flavor.
nestle steak into mushroom and onion mixture and make sure all the accumulated juices make it in there as well, more flavor!
reduce the heat to medium-low and simmer until the steak is cooked to 130 degrees (another 3-5 minutes), stirring to coat w/sauce and turning steak.
season with salt & pepper and garnish with fresh parsley at the end.
i served this over gluten-free noodles, but hubby & i both agreed that it would have been better over rice or mashed potatoes. if you are thinking that having to make mashed potatoes is too much work for a weeknight, we have found that Bob Evans has “pre-prepared” mashed potatoes that are delicous and gluten-free. I am not a huge fan of pre-prepared foods, but this is a nice thing to have on hand when you don’t want to spend the time to make mashed potatoes.
*i used a finely chopped shallot instead of an onion because hubby is not so much an onion fan.