Started off a cold morning but gradually warmed up to the mid 40's and sunny out. Went to Kroger for a few items to make my dinner tonight. Back home and did a couple of loads of laundry for Mom and helped out cleaning the house. For dinner tonight a couple of new recipes. I prepared Buffalo Sirloin Steak & Mushroom Diane w/ Creamy Cornmeal.
I received a trial issue of Week Night Menus, from Cuisine At Home Magazines. And it was packed with some great recipe ideas, like the two I'm trying tonight for dinner, Buffalo Sirloin Steak & Mushroom Diane w/ Creamy Cornmeal. I signed up to get the magazine for a year, hopefully all issues will be as good as this one!
I'll need the following to prepare the Steak & Mushroom Diane; Wild Idea Buffalo 8 oz. Sirloin Steak (Seasoned with Sea Salt and Black Pepper), 2 Tbsp Extra Virgin Olive Oil, Saute; quartered Button Mushrooms, 1 small Minced Shallot, Red Pepper Flakes (to taste), Blue Bonnet Light Butter, Swanson Low - Sodium Beef Broth, Dijon Mustard, fresh chopped Parsley, Worcestershire Sauce, and Lemon Juice.
To prepare; Using a medium size saute pan I seared the Steak in the oil over medium heat until a deep browning, about 4 1/2 minutes per side. Remove the Steak from the pan when done and set aside. In the same pan I sauteed the Mushrooms and the Minced Shallots along with 1/2 Tbsp of Butter. Cooking until the Mushrooms are tender and the moisture in the pan has evaporated. Then I whisk together a 1/2 cup of the Swanson Low - Sodium Beef Broth Dijon Mustard; then deglazed the pan with the Broth mixture. Reduce the heat to medium-low and simmered the Sauce for 5 minutes. Stir in the Parsley, Worcestershire Sauce, Lemon Juice, then returned the Steak and any of the juices to the pan. Simmer until the Sauce thickens, turning the Steak to coat both sides, 2-3 minutes. And we have another one of those "Keeper Recipes!" The Wild Idea Buffalo Sirloin is always delicious but add the Mushrooms and Diane and you have one incredible meal. The Steak and Mushrooms were just bursting with flavor, the Worcestershire Sauce and Lemon Juice are perfect for this dish.
I also made another new dish also from the Week Night Menus magazine, Creamy Cornmeal. To prepare this I'll be using; 1 1/2 cups Swanson Low - Sodium Chicken Broth, 1 1/2 cups 2% Milk, 3/4 cup Yellow Cornmeal, 1/4 cup Maytag Crumbled Blue Cheese, 1/4 cup Heavy Cream, and Sea Salt and Black Pepper to taste. To prepare it you boil the Broth and Milk in a sauce pan over medium heat. Whisk in the Cornmeal and simmer until thickened, whisking often, about 5 minutes. Stir in the Blue Cheese and Heavy Cream; season with Salt. Serving immediately while hot. And another new delicious "Keeper Recipe". This is a really good Cornmeal or Polenta Side Dish. And I love this new Magazine, lot of new recipes I'll be trying. I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Dark Chocolate Pudding.
