Braised Sirloin with Zinfandel and Cremini Mushroom Sauce

page 134.

This wasn't too hard to make and it turned out all right.  I think it would probably be better if you made it and ate it all in the same event, but it froze nicely and wasn't too fatty.

I ate it over rice and am considering egg noodles next time, but the rice absorbed the sauce nicely.