It has been a while since I have posted a recipe. The weather is turning and savory, warm, flavorful dishes are on my mind.
Earlier this week I created a mouthwatering Mushroom Sauce London Broil. It turned out spectacular- check out the easy recipe at the end of this post- but I had no clue what side dish would do the entree justice. On a normal day I would think of mashed potatoes or another carby/heavy side to accompany my beef. I had never considered starch alternatives before being introduced to Alexia Premium Vegetables sides. With weeknights being so hectic, it is difficult to cook a delicious main dish AND sides. Alexia delicious starch replacement sides are Gluten-Free, and are Non-GMO project certified and contain simple, premium & organic dairy ingredients.
To compliment my delicious mushroom sauce London Broil I went with Alexia Riced Cauliflower with Aged Cheddar and Ground Black Pepper. The aged cheddar added in really gives this dish a unique flavor. I loved it! AND Alexia Butternut Squash Risotto with Parmesan and Sea Salt. The sweetness from the butternut squash and the saltiness from the Parmesan + Sea Salt make this veggie side the perfect addition to any meal. The side truly tasted like a traditional risotto with a creamy texture too!
Not only were these two Alexia sides delicious they were ready in under ten minutes and did not need any other ingredients. All I needed to do was remove everything from the bag and place in a microwave safe container (or can be cooked on a skillet) and microwave. How easy is that? Simple, delicious and complete side dishes for the win!
You can find Alexia Premium Side Dishes at Giant Eagle, Kroger, Meijer, and other fine grocers.
Visit Alexiafoods.com for more inspiration!
Mushroom Sauce London Broil for Two
- 16 Oz London broil (2 pieces)
- 2 Tbsp Extra Virgin Olive Oil
- 4 Tbsp Unsalted Butter
- 8 Oz sliced baby bella mushrooms
- 1/2 Large Yellow Onion, sliced thinly
- 3 Cloves Garlic, minced
- 1 Tbsp Fresh Thyme
- 3/4 Cup Red Wine
- 1 1/2 Cups Beef Broth
- 1/4 Cup Balsamic Vingear
- 3/4 Cup Heavy Cream
Heat Olive oil in an iron skillet on medium high. Add 2 Tbsp of butter.
Season 2 London Broils with salt and pepper on each side and place in skillet.
Cook on each side for about 5 minutes or until the meat is cooked to your preference. Remove and set aside.
Add sliced remaining 2 tbsp of butter and mushrooms, stirring occasionally. Let sizzle for 3 minutes.
Add sliced onions. After a few minutes add minced garlic and fresh thyme leaves. Continue to stir.
Slowly add the red wine and stir. Once red wine is simmering and reduced by half add the beef broth and balsamic. Stir and let simmer until beef broth is reduced by a 1/3.
Reduce heat slightly and slowly add heavy cream while continuously stirring.
Add back in beef and pour juices and veggie over the beef. Serve immediately and garnish with fresh thyme sprigs.