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Braised Sirloin Tips

1 lb. fresh mushrooms (my mother used canned)

1/4 cup butter, divided

Meat tenderizer

1 tbl. vegetable oil

1  (3lb) 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. Saute 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.


About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keyfinders Team Realty 4626 Sherwood Common Blvd. Ste. 304 Baton Rouge, LA 70816 225-335-5395

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