This is the quintessential simple supper. I love to serve this with mashed or smashed potatoes. If you’re looking for a quick and easy dinner solution, look no further. This one really satisfies!

Sirloin Tips with Mushroom Sauce

1 lb. sirloin beef tips

Mushroom Sauce

1 3/4 cups reduced-sodium beef broth (14 fl oz)

2 tablespoons finely chopped shallot

5 tablespoons unsalted butter

10 oz mushrooms, trimmed and thinly sliced

1 1/2 teaspoons finely chopped fresh sage

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 cup plus 2 tablespoons dry sherry

2/3 cup heavy cream

1 teaspoon fresh lemon juice

Method

Put oven rack in middle position and preheat oven to 200°F.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.

Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of the beef tips, turning over once, until golden and just cooked through.  Transfer cooked tips to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining beef tips in same manner, then transfer to oven, arranging in 1 layer.

Add 1/2 cup sherry to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons sherry and 1/2 teaspoon sage.

French Toast Casserole

1 loaf challah bread, 20 slices (13 to 16 oz)

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla bean paste

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

Method:

Slice bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.

preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Method:
Combine all ingredients in a medium bowl and blend well

Chilly autumn days like this are the perfect reason to make a pot of this creamy, delicious soup. This rich, creamy soup is filled with a generous amount of mixed mushrooms and a light scent of sherry.

Cream of Mushroom Soup
1 c. butter
½ of a chopped onion
2 Tb. garlic
1 C. flour

2 qts. Dark veal or beef  stock, reduced

1 c. sherry
1 bay leaf
1 sprig thyme
Pinch of nutmeg
Pinch of salt
1 lb. of assorted mushrooms

2 c. heavy cream

Method:

In a large stock pot, melt half of the butter and add the onion and garlic. Then add the flour. Stir with a wooden spoon.

sauté the mushrooms with the rest of the butter and deglaze the pan with sherry. Reduce liquid by half.

Add all to the pot except for the cream and simmer for 40 minutes until desired flavor develops.

Finish with the cream and adjust the seasonings.