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Ingredients

1 pound boneless beef sirloin steak (3/4 inch thick)
1 teaspoon coarse-ground pepper
2 teaspoons canola or vegetable oil
1 1/2 cups sliced fresh mushrooms
1/2 cup beef broth
1/2 cup dry red wine or additional beef broth

Directions

Rub steak with pepper. In a heavy ovenproof skillet over medium-high heat, brown steak in oil for about 4 minutes on each side. Bake, uncovered, at 450 degrees F for 4 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Transfer steak to a warm serving platter. Let stand for 10 minutes.

In the same skillet, cook mushrooms over medium heat until golden brown. Add broth and wine or additional broth. bring to a boil; cook until the liquid is reduced by about half. Thinly slice the steak; top with mushroom sauce.

Ingredients

1 tablespoon olive oil
salt and black pepper to taste
4 boneless pork chops

1 cup Riesling wine
3 under ripe peaches, pitted, and cut into 12 wedges each
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon brown sugar

Directions

Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.

Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Brown the pork chops in the hot oil until golden brown on both sides, about 3 minutes per side. Place the pork chops on the prepared baking sheet and bake in the preheated oven until the pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

While the pork chops are baking, pour the Riesling wine into the skillet, and bring to a simmer, using a wooden spoon to scrape up all of the browned bits of pork. Simmer until the wine has reduced to half its original volume then add the peaches and sprinkle in the cinnamon, nutmeg, and brown sugar. Reduce the heat to medium, and cook until the peaches are tender but not mushy, about 15 minutes. Spoon the peach sauce over the pork chops to serve.

Ingredients

1 pound round steak, cut into pieces
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons vegetable oil
3/4 cup chopped onion
2 (16 ounce) jars spaghetti sauce
1/2 cup red wine
2 cups thinly sliced celery
1 cup sliced green bell pepper
1 (12 ounce) package egg noodles

Directions

Dredge steak in flour, salt and pepper. Heat a large skillet on medium high heat. Add oil to hot pan. Add meat and saute until browned. Stir in onion and saute. Stir in marinara sauce and wine and bring to boil. Add celery and green pepper; stir. Reduce heat, cover and simmer for 45 minutes.

Heat a large pot of water to a boil and cook noodles until al dente. Remove from heat and drain.

Serve meat sauce over noodles.

Ingredients

3/4 cup pineapple juice
1/2 cup vegetable oil
1/2 cup white wine
1/4 cup packed brown sugar
1 tablespoon Worcestershire sauce
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried rosemary
3 pounds country style pork ribs

Directions

In a medium bowl, whisk together pineapple juice, vegetable oil, white wine, brown sugar, Worcestershire sauce, garlic, salt, ground black pepper and rosemary.

Place ribs in a large, shallow dish, and pierce several times with a fork. Pour 1/2 the marinade over ribs, reserving remainder. Cover and marinate in the refrigerator 8 hours, or overnight, turning once.

Preheat an outdoor grill for medium, indirect heat and lightly oil grate.

Place ribs on the prepared grill. Cook 10 minutes per side, basting frequently with remaining marinade. Continue cooking 20 minutes, or to desired doneness, turning occasionally.