Sautéed Sirloin with Winter Vegetables
Sirloin with cabbage, apples and carrots.
1 1/2 lb.
boneless sirloin (cut into strips 1 1/2 inches long)
red cabbage (shredded)
Granny Smith apples (cored and sliced)
Regina® Red Cooking Wine
1 1/2 tsp.
In 8-qt. heavy pot, brown beef in 1 Tbsp. oil. Remove beef; keep warm. In same pot, in remaining 1 Tbsp. oil, sauté cabbage, apples and carrots for 5 minutes or until cabbage is wilted. Stir in beef, steak sauce, red wine and caraway seeds. Cover; simmer 15 to 20 minutes or until cabbage is tender.