Two winter favorites

We had a slight deviation in the menu plan this week.  We had taken dinner to my dad on Saturday and he requested beef tenderloin.  We had some leftover so Keith requested Saucy sirloin.  We ended up having that last night to use up the beef and moved the caramelized onion meatball pizza to tonight.  Here are both recipes:

Saucy Sirloin

  • Tenderloin tips or cubed beef, about 1/2 pound
  • 1/4 cup flour
  • 1 tsp dry mustard
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 clove garlic, minced
  • 4 scallions, thinly sliced
  • 1 can whole mushrooms, drained
  • 1 tsp Worcestershire sauce
  • 1/3 cup red wine
  • 1 can consomme

Combine flour and dry mustard and toss beef cubes until coated.  Over medium heat, swirl in olive oil and butter and brown beef until just done.  Add garlic and scallions and stir for 30 seconds.  Add mushrooms and Worcestershire sauce and cook stirring for 2 -3 minutes.  Add wine and scrape brown bits from pan, stirring into sauce.  Add consomme and simmer until ready to serve over rice.  This freezes well and is also a good make ahead meal.

Caramelized onion meatball mushroom pizza

  • 1 thin crust Boboli pizza shell
  • 3 TB tomato sauce
  • 1 package mushrooms, stemmed, cleaned and sliced
  • 1 cup shredded Mozzarella cheese
  • 1/2 package Aidell’s caramelized onion chicken meatballs thinly sliced

Preheat oven to 450.  Top pizza shell with tomato sauce and then pile on mushrooms.  Top with cheese and meatball slices.  Bake on a pizza stone for 10 minutes.  Serve.