Dinner Recipes

Beef Sirloin in Chianti

Beef Sirloin in Chianti



Beef Sirloin in Chianti

Serves: 6


2 pounds beef sirloin trimmed of all visible fat and cubed
2 to 3 tbsp flour
dried thyme leaves
1/8 nutmeg
2 extra virgin olive oil
1 large yellow onion chopped
3 cups sliced mushrooms any variety
2 garlic cloves pressed
cup Chianti or other dry red wine
1 cup beef broth such as Perfect Additions Beef Broth
3 cups uncooked short pasta such as Coppola brand Farfallena
Sea salt and fresh ground pepper to taste
3 tbsp chopped fresh parsley for garnish


Combine the flour with the thyme and nutmeg. Lightly toss beef cubes in the flour mixture.

Heat a large non stick skillet over medium high heat. Add the olive oil and heat until hot.

Add the beef cubes and turn them frequently to ensure even browning on all sides.

Add the onions and cook 2 to 3 minutes longer, or until the onions are translucent.

Add the mushrooms and garlic and reduce heat to medium low. Cook, stirring occasionally, 4 to 5 minutes longer, or until mushrooms are brown.

Stir in the red wine and beef broth. Stir until the liquid comes to a boil and thickens very slightly.

Season with salt and pepper as desired.

Drain pasta and serve beef over pasta. Garnish with parsley