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Wednesday, March 6, 2013


 Preparation time: 10 minute(s) ~ Cooking time: 15 minute(s) ~ Number of servings (yield): 4

4 (4-ounce) boneless sirloin steaks, trimmed (about 1 inch thick)
3/8 teaspoon black pepper, divided
1/4 teaspoon salt, divided
1 tablespoon olive oil
1 (8-ounce) can sliced cremini mushrooms
1/2 cup dry red wine
1/2 cup water
2 teaspoons spelt flour
1 (1 lb.) package rice
1/3 cup chopped chives
1/2 teaspoon garlic powder
Sprinkle steaks evenly with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.

Add mushrooms to pan; cook 5 minutes or until tender and beginning to brown, stirring frequently. Combine wine, 1/2 cup water, flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt; stir well with a whisk. Add wine mixture to pan; bring to a boil. Cook 2 minutes or until thick; stir constantly. Remove from heat.

Prepare rice according to package directions. Stir in chives and garlic powder. Place 3/4 cup rice on each of 4 plates. Top each with 1 steak and about 1/4 cup mushroom sauce. Serve with saut√©ed green beans.

Adapted from recipe found at:

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