Shelly's Recipe

BURGUNDY BEEF WITH MUSHROOMS AND HERBS KABOBS

Category: Kabobs/Kebobs/Skewers

1/2 cup dry red wine
1/2 cup Worchestershire sauce
1 1/2 tsp dried oregano leaves
1/4 tsp. salt
2 tbsp extra-virgin olive oil
1 lb boneless beef top sirloin steak, cut into 1-inch pieces
8 fresh whole mushrooms
12 fresh baby carrots

In a small bowl, combine wine, Worchestershire sauce, oregano, salt and oil; beat with wire whisk until well blended.

Place beef and mushrooms in resealable plastic food storage bag or non-metal bowl. Pour wine mixture evenly over beef and mushrooms; mix gently to coat thoroughly. Let stand at room temperature for 15 minutes to marinate, turning or stirring once.

In small saucepan, combine carrots and 1/2 cup water; heat to boiling.
Reduce heat; cover and simmer 4 to 5 minutes or until carrots are tender. Drain; rinse with cold water.

When ready to grill, place beef, mushrooms and cooked carrots on 4 12-inch metal skewers. Reserve marinade. Place kabobs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Cook 6 to 8 minutes or until beef is of desired doneness, turning once.

Pour marinade into a small saucepan. Bring just to a boil. Reduce heat; cover and simmer 3 minutes. To serve, spoon marinade over beef and vegetables. Serves 4