Sirloin Roast w/Mushrooms and Onions


Sirloin Roast with mushrooms and onions in a balsamic reduction

Contributed by Nina Neu.


1 Boneless 3 lb sirloin roast

2 Tbsp Tasteful Additions Portobello and Garlic Olive Oil

¾ cup Tasteful Additions Chili Balsamic Vinegar

1 Tbsp Artisan Salish Alder Smoked salt


Place meat in a roasting pan, brush with oil and rub with salt.  Roast at

325 degrees for about 1 1/2 hours until internal temp is 150 degrees.

For Balsamic Reduction:

In the meantime, pour 3/4  cup of Chili Balsamic Vinegar into a small saucepan and heat to medium, the vinegar will reduce to a syrupy consistency in about 15 minutes


For Mushrooms and Onions:

1 Large Sweet Onion

1 lb. of chopped mushrooms ( a mix of any mushrooms is fine)

3 Tbsp of Tasteful Additions Porcini Olive Oil

Artisan Himalayan Pink Mineral Salt

Freshly ground pepper


Heat 2 tbsp of the Tasteful Additions Porcini Olive Oil over medium heat.  Cook the onions until brown and sweet (remove onions).  Add the mushrooms and another tbsp of Porcini Olive Oil to the same pan and brown.  Add onions back into the pan with 2 tbsp of the balsamic reduction.  Stir together and add salt and pepper to taste.

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