06 December 2011

Beef: Braised Sirloin Tips

BERLIN, GERMANY - AUGUST 15:  Mushroom special...
Mushrooms Image by Getty Images via @daylife

From Denny:  Want a low maintenance meal to throw in the oven during the holiday season while you tend to other things?  A hearty casserole is always welcome when the weather turns chilly.  You might want relief from dining on turkey.  Why not try this easy braised sirloin tips recipe?

Besides, it has brain food:  mushrooms.  During the holiday season it's easy to get frazzled and it sure is fun to know that mushrooms are available to get our overloaded brains back on target. :)

This recipe was featured in our local newspaper last year where local great cooks often share recipes.  Try this easy recipe and maybe it will become a holiday favorite:

Braised Sirloin Tips

From:  Carol Poché, adapted from a recipe from her mother, the late Hazel Walters

Serves: 6 to 8


1 lb. fresh mushrooms (my mother used canned)
1/4 cup butter, divided
Meat tenderizer
1 tbl. vegetable oil
1 (3-lb.) sirloin tip, cut in 1-inch cubes (my mother used stew meat)
3/4 cup plus 1/3 cup beef broth, divided
3/4 cup red wine
2 tbls. soy sauce
2 cloves garlic, minced (my mother used garlic powder)
1 onion, chopped
2 tbls. cornstarch
1/2 (10-1/2-oz.) can cream of mushroom soup (my mother used the whole can)
Salt, to taste


1. Sauté mushrooms in 2 tablespoons of butter and spoon into a (3-quart) ungreased casserole. Season meat with meat tenderizer.
2. Add remaining butter and oil to skillet. Add meat and just brown. Do not cook completely. Spoon over mushrooms.
3. Combine 3/4 cup broth, wine, soy sauce, garlic and onions. Add to skillet, scraping bottom often.
4. Blend cornstarch with remaining 1/3 cup of broth and stir into wine mixture. Cook, stirring constantly, until smooth and thick. Spoon over meat, stirring to blend.
5. Cover and bake at 275 degrees for 1 hour.
6. Add mushroom soup and season with salt, if needed. Serve over noodles or rice.

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