SIRLOIN WITH SOUR CREAM SAUCE
My in-laws raise beef for all their children, so I'm always looking for new ways to cook steak. This is an absolute favorite. It's so easy to fix, and the result is a tender steak smothered in a creamy onion and mushroom sauce. The aroma alone makes my husband's mouth water!
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine 2 tablespoons flour, salt, pepper and paprika; add beef and toss to coat. In a skillet, brown beef on all sides in oil. Add the onion, mushrooms, garlic, 1/2 cup water, brown sugar, soy sauce and mustard; cover and simmer for 10-15 minutes or until meat is tender. Remove meat to a serving platter and keep warm., Combine remaining flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in sour cream. Heat gently (do not boil). Serve beef and sauce over noodles.
Nutrition Facts :
MOM'S TRADITIONAL CREAMED ONIONS
Creamy goodness!
Provided by Ibby
Categories Side Dish Vegetables Onion
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Peel onions, and drop into boiling water. Cook until tender. Drain, reserving liquid. Set onions aside while you make the sauce.
- Melt butter or margarine in a saucepan over medium heat. Whisk in flour to make a paste. Mix together cooking water and milk. Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Add salt and pepper to taste. Add onions, and transfer to a serving dish.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 16.6 g, Cholesterol 40.3 mg, Fat 14 g, Fiber 0.3 g, Protein 5.4 g, SaturatedFat 8.8 g, Sodium 142.8 mg, Sugar 6.9 g
ROASTED ONIONS AND ROSEMARY
Roasted onions, sweet and slightly caramelized, are always a favorite vegetable side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss onions with extra-virgin olive oil and 3 small sprigs rosemary. Arrange onions, cut side down. Roast, without turning, until onions are browned on underside, about 15 minutes. Flip and roast until onions are tender, about 5 minutes more. Transfer onions to a serving dish and drizzle with white-wine vinegar.
Nutrition Facts : Calories 98 g, Fat 7 g, Fiber 1 g, Protein 1 g
BREAD & ONION SAUCE
Sara Buenfeld's creamy sauce will make a tasty addition to your Christmas table
Provided by Sara Buenfeld
Categories Condiment, Dinner, Lunch
Time 45m
Number Of Ingredients 7
Steps:
- Heat the butter in a pan, add the onions and bay leaves, then gently fry with the lid on for 10 mins until soft, but not coloured.
- Add milk and cloves, then simmer gently, uncovered, for 30 mins, stirring occasionally.
- Remove bay and cloves, then tip everything into a processor and blitz with two-thirds of the bread until smooth. Chill for up to two days. To serve, tip the cream into a pan, add the sauce, then stir until mixed. Tear in the remaining bread. Add a little milk if necessary to thin the consistency. Season and serve warm.
Nutrition Facts : Calories 269 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.48 milligram of sodium
CARAMELIZED ONION-TOPPED STEAKS W/ CREAMY HORSERADISH SAUCE
This recipe makes amazingly great tasting, melt in your mouth, tenderloin! The onions and the sauce are a perfect accompaniment. I got this recipe from Kraft's Food and Family Quarterly Magazine (Spring 2005). The recipe calls for Kraft products, however, I used all Organic products from various companies and it was perfect. These steaks can be served with small baked Sweet Potatoes and Simple Sautéed Asparagus, Peppers & Onions (Sautéed Confetti Asparagus) for a perfect meal!
Provided by NcMysteryShopper
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook Onion in Dressing in Large Skillet on Medium Heat Until Tender.
- Push Onion to Edges of Skillet.
- Add Steaks to the skillet: Cook 5 Minutes on Each Side for Medium Rare or Longer to Desired Doneness.
- Meanwhile, Combine Sour Cream and Horseradish.
- Place Steaks on Serving Plates; Top with Onions.
- Serve with Horseradish Sauce.
Nutrition Facts : Calories 82.7, Fat 7.2, SaturatedFat 2.5, Cholesterol 6.3, Sodium 262.9, Carbohydrate 4.3, Fiber 0.4, Sugar 2.3, Protein 0.7
CREAMY BAKED ONIONS
Creamy onions that are perfect accompanying a roast dinner whether meat or veggie
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper, Vegetable
Time 55m
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Peel and trim the roots of the onions but leave them whole. Cook in a large pan of boiling water for 25 mins until tender, then drain, reserving a little cooking water.
- Season the cream and mix in 2 tbsp of the onion water. When the onions are cool enough to handle, slice each in half through the root. Lay the onion halves, cut side down, in a large baking dish with the bay leaves. Pour over the cream, scatter with the Parmesan, and bake for 25 mins until the cream is bubbling and the onions are just beginning to brown.
Nutrition Facts : Calories 136 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CRISPY ONION & BREAD SAUCE
Elevate bread sauce by adding buttery, crisp onions. It's an ideal condiment for the Christmas dinner table or to serve with your Sunday roast
Provided by Good Food team
Time 35m
Number Of Ingredients 8
Steps:
- Heat a dry saucepan until hot and cook the onions for a few minutes, stirring occasionally, until they start to char, then add the butter. Sizzle for 5 mins until the onions are soft and the butter is light brown. Pour in the milk, then add the bay leaf and ground cloves. Season. Bring to the boil, then simmer gently for 5 mins.
- Turn off the heat, scoop out the bay and stir in the bread and cream. Tip into a blender or use a hand blender to blitz to a thick sauce. Return to the pan and heat, stirring until bubbling and thick. Can be made two days ahead, cooled, chilled and reheated with a splash more milk. Serve the sauce in a bowl, scattered with the onion seeds and crispy onions, if using.
Nutrition Facts : Calories 147 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
SAGE AND ONION SAUCE
A great accompaniment to roast duck that can be made in advance
Provided by Ruth Watson
Categories Condiment, Dinner, Side dish
Time 4h
Number Of Ingredients 14
Steps:
- Preheat the oven to 230C/Gas 8/fan oven 210C. Brown the duck bits in the oven for about 30 minutes. Transfer to a stockpot. Discard the fat and place the tin over a medium-high flame. Pour in the Marsala and 200ml/7fl oz cold water, bring to the boil and scrape any stuck-on bits into the liquid. Boil for 2 minutes then scrape everything into the stockpot.
- Add 2.25 litres/4 pints cold water to the pot and bring to the boil over a medium heat, uncovered. Scoop off any scum, then add the vegetables and herbs. Bring back to the boil, de-scum again.
- Now very gently simmer for 2 hours, adding cold water if the liquid falls below the level of the bones. Remove from the heat and drain through muslin-lined colander (or use a clean tea towel) into a heatproof bowl. Cool, then refrigerate until jellied.
- Heat the butter and oil in a large, nonstick frying pan over a low-medium heat, then tip in the onions. Cook for about 30 minutes, stirring occasionally, until meltingly soft. Turn heat to high, add the Marsala and boil for 3-4 minutes, stirring often, until onions are syrupy. Set aside.
- Meanwhile, remove the solidified fat from the stock and discard. Boil the stock in a saucepan, uncovered, until reduced to 500ml/18fl oz. Add the white wine and boil for 10 minutes, uncovered. Add the onions and sage and bring back to the boil. (Prepare in advance up to this point.)
- To finish the sauce, pour in the cream and boil furiously for 4-5 minutes, season to taste. Serve in a warmed jug.
CREAMY BREAD & ONION SAUCE
A delicious necessity for any turkey roast
Provided by Sara Buenfeld
Categories Side dish
Time 50m
Number Of Ingredients 8
Steps:
- In a covered, non-stick pan, gently fry the onions and bay leaves in the butter for 10 mins, until soft. Add the milk and cloves and simmer for 30 mins, stirring now and then.
- Take out the bay and cloves, then blitz in a food processor until smooth. This will keep for 2 days in the fridge.
- On the day, tip the cream into a pan, add the onion sauce, then mix well. Add the bread and stir until soft but still textured. Add milk to thin if necessary. Season and serve warm.
Nutrition Facts : Calories 256 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.48 milligram of sodium
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