Recipes: At-home Valentine’s Day meal ideas

WAUSAU, Wis. (WSAW) – Valentine’s Day falls on a Wednesday this year, and that can make it challenging for couples to have a date night out.

Angie Horkan from the Wisconsin Beef Council stopped by NewsChannel 7 at Noon on Wednesday to share of easy night-in date ideas.

STRIP STEAKS WITH RED WINE SAUCE

INGREDIENTS:

• 1 teaspoon lemon pepper
• Chopped fresh parsley (optional)

Red Wine Sauce:

• 1 tablespoon olive oil
• 1 cup sliced cremini or button mushrooms
• 2 cloves garlic, minced
• 1/2 cup dry red wine
• 1/3 cup ready-to-serve beef broth
• 1/3 cup whipping cream
• 1/4 teaspoon ground black pepper
• Salt

COOKING:

1. Press lemon pepper evenly onto beef Strip Steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (flat iron steaks 11 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
   
2. To prepare Red Wine Sauce, add oil to same skillet and heat over medium heat until hot. Add mushrooms; cook and stir 1 to 2 minutes. Add garlic; cook and stir 20 to 30 seconds or until fragrant. Add wine; cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved and liquid is reduced by half. Stir in broth, cream and black pepper. Continue cooking 5 to 7 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired.
   
3. Spoon sauce over steaks. Garnish with parsley, if desired.

BRAISED SHORT RIBS WITH RED WINE SAUCE

INGREDIENTS:

• 2 pounds beef  Boneless
• 1 teaspoon vegetable oil
• 1-1/4 cups beef broth
• 1-1/2 cups dry red wine, divided
• 2 small onions, quartered
• 4 teaspoons minced garlic
• 3 fresh thyme sprigs
• 1-1/2 cups sliced mushrooms
• 2 tablespoons butter
• 1/4 cup chopped shallots
• 1 teaspoon minced fresh thyme
• 2 teaspoons cornstarch

COOKING:

1. Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs on all sides. Season with salt and pepper as desired. Add broth, 1 cup wine, onions, garlic and thyme to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/2 hours or until beef is fork-tender.
   Cook’s Tip: To cook in a slow cooker, add beef, salt and pepper, as desired, broth, 1 cup wine, onions, garlic and thyme to 4-1/2 to 5-1/2 quart slow cooker. Stir to combine. Cook on HIGH 4 to 6 hours, or LOW 8 to 10 hours, or until beef is fork tender.  When the beef is done, continue instructions for sauce preparations beginning in step 2.
   
2. Remove Short Ribs from stockpot; keep warm. Strain vegetables and skim fat from cooking liquid. Reserve 3/4 cup cooking liquid for sauce; discard remaining cooking liquid.
   
3. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add mushrooms, shallots and minced thyme; cook and stir 5 minutes or until mushrooms are tender. Dissolve cornstarch into remaining 1/2 cup red wine. Add reserved cooking liquid and cornstarch mixture to skillet. Bring to a boil. Reduce heat and simmer 5 minutes; stirring often. Remove skillet from heat; stir in remaining 1 tablespoon butter. Serve sauce over Short Ribs.

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