When life gives you leftover red wine, make red wine cubes. All you do is pour the wine into an ice cube tray and freeze. Next time you want to add a little red wine to stews or sauces, just plop a couple cubes in.
Servings and Ingredients
|2 tsp.||Hy-Vee Select olive oil|
|1||(12 oz) sirloin steak|
|¼ c.||Hy-Vee all-purpose flour|
|Freshly ground Hy-Vee salt and Hy-Vee pepper, to taste|
|4||(1 oz each) frozen red wine cubes|
|2 tbsp.||Hy-Vee chicken stock|
|2 tbsp.||minced fresh green onion|
|2 tbsp.||minced fresh parsley|
|½ tsp.||dried sage|
|½ tsp.||dried thyme|
|½ tsp.||minced garlic|
- In a medium sauce pan, heat olive oil over medium heat. Dredge steak with flour, coating both sides. Brown both sides of steak in olive oil and season with salt and pepper. Remove steak from skillet.
- To pan drippings, add frozen red wine cubes, chicken stock, green onion, parsley, sage, thyme and garlic. Bring to a boil, then reduce heat and let simmer until liquid is reduced by half. Return meat to pan; turn until coated. Plate meat and top with sauce.
500 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 130mg
- Sodium: 120mg
- Total Carbohydrates: 15g
- Protein: 37g
Hy-Vee Seasons Fall 2012.