Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Garlic Mushroom Stuffed Sirloin
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- #31761
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 pounds beef top sirloin steak (boneless), cut 2" thick
1 tablespoon olive oil
1 cup minced fresh mushrooms
1/4 cup garlic cloves, finely chopped
1/2 cup thinly sliced green onions
1 tablespoon dry red wine
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon black pepper
directions
Heat oil in nonstick skillet over medium heat. Add mushrooms, garlic, and green onions; cook 4 minutes or until tender, stirring occasionally.
Add wine and cook until evaporated. Stir in salt, thyme and pepper. Remove from heat; cool.
Make a horizontal cut through center approximately 1/2 inch from each side, parallel to surface of steak, to form a pocket. Cut to, but not through opposite side.
Spoon stuffing into pocket, spreading evenly. Close opening with toothpicks. Roast sirloin in a 350 degrees F oven on a rack in a shallow roasting pan for one hour or 20 minutes per pound. Remove steak from oven and let stand 10-15 minutes covered with foil tent. Remove toothpicks and carve into 1/2-inch thick slices.
added by
panther
nutrition data
403 calories, 30 grams fat, 2 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
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