Sizzling Chopped Sirloin With Sauteed Onions Food

MEATLOAF WITH SAUTEED ONIONS

Steps:

• Preheat oven to 350 degrees and put the pan you will cook your meatloaf in, into the oven to heat.
• Melt butter in bowl then mix in water, salt, and pepper.
• when mixed, then add the rest of the ingredients except for the ketchup and onion.
• Spray nonstick spray in baking pan.
• Form into meatloaf shape and place in pan.
• Bake 40 minutes.
• While baking, go ahead and sautee the onion in a little butter in a skillet then set aside.
• Remove from oven and cut into slices then add ketchup to the desired amount and top with onions.
• Pop back in oven for 10-15 minutes and then serve.

SAUTéED SIRLOIN TIPS WITH BELL PEPPERS AND ONION

Steps:

• Rinse, pat dry and cut the sirloin steaks into 1-inch pieces.
• Whisk together the teriyaki sauce, brown sugar, olive oil, chopped parsley, 3 clove minced garlic and red pepper flakes. Place into a plastic storage bag and refrigerate for several hours or overnight.
• To prepare, remove the sirloin tips from the marinade. Discard the marinade.
• Heat a few drizzles of olive oil in a large cast iron or heavy skillet over medium-high heat. Add the sirloin tips. Cook for 5-7 minutes until browned and to your preferred doneness. Season with 1 tsp of steak seasoning. Remove from the pan to a platter to rest.
• Add the sliced bell peppers and onion wedges to the pan. Season with 1 tsp steak seasoning and black pepper to your taste. Add additional olive oil if needed. Cook for 5 minutes scraping the brown bits from the bottom of the skillet. Cook until browned and crisp tender.
• Add the sirloin beef tips back to the pan. Stir until heated through then serve.

CHOPPED STEAK AND MUSHROOM ONION GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef, egg, Worcestershire, shallots, garlic, parsley, ground mustard, bread crumbs, flour, and salt and pepper, to taste, in a large bowl. Shape the mixture into 6 equal-sized oval patties and set aside on a plate.
• Heat a large frying pan over medium heat and add the canola oil and butter. When the butter foams add the patties and brown, about 3 to 4 minutes per side. Transfer the patties to a 13 by 9-inch baking dish. Drain all of the fat from the pan but leave any browned bits.
• Return the pan to medium heat and melt the butter for the gravy. Add the mushrooms, onion, and thyme and season with salt and freshly ground black pepper, to taste. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 4 minutes. Sprinkle in the flour and mix until fully incorporated. Stir occasionally, until the flour is lightly toasted, about 3 minutes. Add the brandy and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in the stock and stir until smooth. Let the mixture come to a boil and cook until sauce is reduced and thickened, about 8 minutes.
• Taste and add salt and freshly ground black pepper, if needed. Lots of pepper is good in this dish! Pour the sauce over the patties in the baking dish and cover with aluminum foil. Bake until the meat is tender and slightly pink in the middle, about 20 minutes. Remove the dish from the oven and serve.

SLICED SIRLOIN SMOTHERED IN ONIONS, WITH ROQUEFORT POTATO PIE AND SPINACH SALAD WITH BACON DRESSING

Steps:

• Preheat grill pan to high heat. Remove meat from the refrigerator and unwrap. Let beef stand a few minutes, to take the chill off.
• Heat a medium skillet over moderate heat. Add butter and sliced onions to a hot pan and season with salt. Saute onions for 25 minutes, stirring occasionally, until onions are caramel in color, tender, and sweet.
• Meanwhile, place peppercorns in a heavy-duty food storage bag. Hit peppercorns with a small, heavy frying pan to crack them. Baste meat with a little Worcestershire sauce on each side using a pastry brush. Coat steaks on 1 side with cracked black peppercorns. Grill steaks 5 minutes on each side for medium rare.
• Meanwhile, heat leftover mashed potatoes on high in microwave oven for 5 minutes. If you are using instant potatoes, prepare to package directions and transfer warm potatoes to a mixing bowl. Stir cheese and scallions into the mashed potatoes. Heat a nonstick skillet over moderate heat. Coat the inside of pan with butter to aid in crusting. Spread cheesy potatoes in an even layer in the skillet and allow them to crust and brown on the bottom, 5 to 7 minutes. Cut the potato layer in half gently with a butter knife, careful not to scratch your nonstick surface. Fold one half over top of the opposite making a half moon shaped potato pie with a crusty outside and a cheesy, soft center.
• While steaks and potatoes cook, brown chopped bacon in the small frying pan you used to crack the peppercorns over high heat. Transfer browned bacon bits to a paper towel lined plate to drain. Wipe out skillet and return to heat. Add 1 /2 cup balsamic vinegar to the pan and bring to a bubble. Reduce heat to low and simmer 1 to 2 minutes, until vinegar is reduced by half and thick. Turn off heat. Pour spinach into salad bowl. Top with bacon and mushrooms. Whisk extra-virgin olive oil into warm vinegar and pour over salad. Toss salad and serve.
• Season the cooked steaks with a little salt and remove to a carving board. Let the steaks rest for 5 minutes for the juices to redistribute through the meat evenly. If you slice into a hot steak, the juices will run out and the first bite will be the only tasty one.
• Slice steaks thin against the grain of the meat. Smother steak slices in onions. Cut potato pie into 4 wedges and serve along side steaks with spinach salad.

SIZZLING CHOPPED SIRLOIN WITH SAUTEED ONIONS

Steps:

• Mix sirloin with the salt and pepper.
• Form into 4 sections.
• Heat oil in 12 in skillet.
• Add sirloin and cook on med hi, turning, until done to your preference.
• Remove from skillet and keep warm.
• Add butter to skillet.
• Saute onion rings just until crisp tender.
• Place sirloin on plate, cover with onions.
• Add water to skillet on hi heat and scrape bits in skillet until you form a juice.
• Pour over the onions.

ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Preheat oven to 425 degrees.
• Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
• Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
• Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
• Carve roast. Serve with onions, mushrooms and gravy.

PAN-ROASTED SIRLOIN WITH ONIONS AND PEPPERS

Steps:

• Rub steak with ground pepper and season with 1/4 teaspoon salt.
• Heat a large, heavy skillet (I use my old cast iron skillet) over medium-high heat; when hot, add 1 tablespoon of the oil, then add the steak.
• Cook about 7 minutes per side for medium-rare; remove from skillet and place on a serving platter, cover loosely with foil and keep warm.
• Pour off any fat from skillet and add remaining 2 tablespoons of the oil; add onions to the skillet, saute about 4 minutes, or until soft and slightly browned; add sliced peppers, garlic and basil; saute about 10 minutes, or until the peppers are soft.
• Add balsamic vinegar and give it a few stirs.
• Slice the steak into 1/2-inch thick, diagonal slices; dump the onion/pepper mixture on top of the steak slices and dig in.

~ TASTY CHOPPED SIRLOIN - MUSHROOM ONION GRAVY ~

Steps:

• 1. In a bowl, mix beef ingredients. Make into 4 patties. Salt & pepper. In a large skillet, over medium heat - add oil. Once hot, add the beef patties. Fry on one side about 5 minutes, then turn and brown the other side, About 5 minutes. Remove from pan and set aside. Remove any excess fat from skillet - melt butter and add onions and mushrooms - salt & pepper - cook and stir until onions are tender and mushrooms have lost most of their moisture. Add the wine and stir until evaporates. Remove from skillet. In a bowl, mix the beef broth with the bouillon and kitchen bouquet. Warm in microwave for a minute or so. Set aside. In the same skillet, add the 1/4 cup butter and as it melts, scrape any tid bits that might be sticking to the pan from the mushrooms and onions. Add the flour, pepper and onion powder, stir and cook for 1 minute. Slowly whisk in the broth. Bring to a boil, then reduce to simmer and cook 1 minute. To the gravy add the mushrooms and onions and any juices that may have accumulated. Top with the steaks and cover. Simmer for 15 minutes or until steaks are completely cooked. Serve each steak, topped with onions, mushrooms and gravy. These go well with mashed potatoes.
• 2. Enjoy!

GROUND BEEF BURGERS WITH SOY SAUCE MUSTARD AND SAUTEED ONIONS

Steps:

• Form ground beef into patties.
• slice onions into rings.
• heat peanut oil until smoking.
• sauté onion rings.
• panfry patties until brown on both sides and crusted.
• remove onion rings from oil.
• Take meat juices and mix with soy sauce and djon mustard heat sauce pour on patties.
• use onion rings as a decoration serve hot.

OPEN-FACE VEG BURGERS WITH SAUTEED ONIONS

Steps:

• In large skillet heat olive oil over medium-high heat. Add onion slices and cook 8 to 10 minutes or until very tender, stirring frequently.
• Meanwhile, prepare burgers according to package microwave directions.
• In small bowl combine mayonnaise and mustard; spread mixture on one side of each bread slice. Top bread with spinach and burger. Stir steak sauce into cooked onions. Spoon onion mixture on burgers. Makes 4 servings.

SIZZLING SIRLOIN WITH SOUTHWEST VEGETABLES

Steps:

• Prepare marinade in large tupperware bowl or large plastic, sealable bag.
• Place steaks in marinade and turn to cover.
• Place in fridge overnight, turning steaks occasionally.
• Spray a small frying pan with cooking spray.
• Saute onions, peppers, garlic, cumin, and oregano over medium heat for ten minutes.
• While sauteing the veggies, heat heavy skillet (or electric skillet) to medium-high.
• Sear steaks for 5-7 mins per side (for medium rare steaks).
• Place spoonful of veggies on top of steak and serve.