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Steak with Red Wine Glazed Carrots, Parsnips & Mushrooms


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Steak with Red Wine Glazed Carrots, Parsnips & Mushrooms


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Steak with Red Wine Glazed Carrots, Parsnips & Mushrooms


  • Prep Time : 10 min
  • Cook Time : 33 min
  • Ready Time : 43 min


4 Servings


  • 1 tablespoon olive oil
  • 1 pound skirt steak
  • 2 medium parsnips, peeled and cut into 2-inch sticks
  • 2 large carrots, peeled and cut into 2-inch sticks
  • ½ cup mushrooms, quartered
  • ½ cup chicken stock
  • ½ cup dry red wine
  • 1 tablespoon coarsely chopped parsley
  • kosher salt
  • freshly ground black pepper


Heat oil in a 12-inch skillet over medium high heat. Add steak and sear until nicely browned, about 4 to 5 minutes on each side. Remove and let rest. Add parsnips and carrots and sauté 6 to 8 minutes or until slightly browned and beginning to soften. Add mushrooms and sauté 2 minutes. Add stock and wine and bring to a boil. Reduce to a simmer and cook 8 to 10 minutes or until vegetables are tender and sauce is reduced and thickened. Stir in parsley and season to taste with salt and pepper. Thinly slice steak against the grain and return to pan for 2 to 3 minutes or until heated through and coated in sauce. Divide between 4 shallow bowls.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




One Response to Steak with Red Wine Glazed Carrots, Parsnips & Mushrooms

  1. This was one of my husband’s favourite recipes over the fall – great tasting and easy cleanup. It’s in our rotation when all of these root vegetables come into season.

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