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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Braised Sirloin Tips Recipe

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This recipe for Braised Sirloin Tips is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp biutter
1 and 1/2 #s fresh mushrooms, sliced
1 Tbsp salad oil or good olive oil
3 #s sirloin steak or beef tenderloin tail, cut in 1 inch cubes
3/4 cup beef bouillon
3/4 cup Burgundy or rich red wine
2 Tbsp soy sauce
2 cloves garlic, minced
1/2 onion, grated
3 Tbsp cornstarch
1/3 cup beef bouillon
1/2 of a can of mushroom soup
Directions:
Directions:
Heat 1 Tbsp of the butter in skillet. Add mushrooms and cook until they just begin to turn brown. Put into a deep casserole. Add remaining 2 Tbsp butter and the oil to skillet and heat. Brown meat on all sides: remove to the casserole where mushrooms are waiting. Stir into the skillet the 3/4 cup of bouillon, wine, soy sauce, garlic and onion. Heat, scraping the bottom of skillet to salvage all the particles. Blend cornstarch with t he 1/3 cup of bouilon. Add to skillet, stirring constantly, and cook until mixture thickens Pour into casserole, cover and cook at 275º for one hour. Stir in the mushroom soup until smooth, check for seasoning, it might need a little salt.
Serve, accompanied by noodles or rice.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 min at. most
Personal Notes:
Personal Notes:
This sounds complicated but is not, once all ingredients are ready to go.
I am adding a recipe for Noodle AU Tim that is excellent with this one.
In cold weather this. is called "Stick to the Ribs" food.

 

 

 

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