Sirloin in sauce with mushrooms
Autumn is coming and with new ingredients to incorporate into our dishes such as mushrooms, today we are preparing a comforting stew with a lot of flavor that you can adapt to your tastes, changing the type of meat or mushrooms.
4 servings
Difficulty: medium
Time: 25 minutes
Ingredients:
1 pork tenderloin
300 g assorted mushrooms (chanterelles, champignons, portobello)
1 garlic
1/2 onion
3 sprigs of dried or fresh thyme
1 bay leaf
1 tablespoon tomato concentrate
1 teaspoon of porcini powder
100 g crushed tomato
100 ml port or red wine
250 ml meat broth
1 tablespoon of flour
Potato straws
Extra virgin olive oil
Black pepper
Salt
Preparation:
Cut a pork tenderloin into portions and season with salt and pepper to taste. In a tall LIFE saucepan, add a good splash of oil and brown the sirloin over high heat.
In the same oil we add chopped garlic and half a chopped onion, salt and mix, let it cook for 10 minutes. We add a tablespoon of tomato concentrate and the crushed tomato. We stir and let it cook for 10 minutes. Add black pepper to taste and pour the wine, let it reduce for 5 minutes over high heat. Add a tablespoon of flour and cook for 5 minutes.
We chop the mushrooms to taste and clean them with a damp paper. Add the sirloin to the sauce, add the mushrooms. Add 3 sprigs of dried thyme and a bay leaf.
Pour in meat broth to cover, add the porcini powder and stir, let cook for 15 minutes over medium heat. You can't even imagine what this sauce is like, I think that with the look you can imagine it. We accompany it with a good handful of straw potatoes that we can make while the sirloin is stewing.
