Honey Balsamic Braised Sirloin with Buttered Market District Fresh Fettuccine
Prep Time: 15 min.
Marinate Time: 30 min., up to overnight
Cook Time: 45 min
Prepare beef by placing the pieces into a zipper-locking bag. Mix salt, pepper, balsamic, honey and soy sauce, and pour into the bag.
Close the bag and massage meat until all pieces are coated with marinade. Marinate for 30 minutes or up to overnight in the fridge.
Heat a large skillet over high heat and add 3 tablespoons olive oil. When oil is shimmering, add mushrooms and cook until golden brown on each side, approximately 3 minutes. Remove the mushrooms and set aside.
In the same pan, add 2 tablespoons olive oil over medium-high heat. Sear beef on all sides until deeply caramelized, then add garlic. Deglaze with the beef broth, then add all contents of the pan to the crockpot.
Cook on high for 30 minutes, then add the mushroom garlic mixture and corn starch slurry, making sure to stir rapidly as the slurry is added.
Once the beef is tender and begins to easily shred apart (approximately 45 minutes), turn the crockpot to “hold”.
Cook the fresh fettuccine as directed on the package, then add butter to the drained pasta. Toss to coat.
Divide the pasta into 4 bowls, then top with the braised beef and gravy. Garnish with parsley and enjoy!
Approximate nutritional values per serving:
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.