Original and Practical Recipes. Inexpensive, Quick and Healthy.

Thursday, December 22, 2011

Sirloin Tips

I hosted Sunday Night Dinner this week, and this recipe was a big hit when I made it last year so I decided to make it again.  This recipe was given to me by my mother who made this frequently when I was growing up.  I love this recipe because it is very delicious but also practical.  It tastes better when you make it the night before - and I like to make the meal the night before when I am hosting a larger group.  Another great thing about Sirloin Tips is that it will freeze very well.

My sister and I make this recipe frequently.  We live in cities and sometimes have trouble finding some of the ingredients because we go to smaller grocery stores.  We have found that you can use Tri Tips if you cannot find Sirloin Tips, and that beef broth can be used instead of beef consommé.  Feel free to add more of the vegetables if you have a favorite - I usually double the amount of mushrooms.

Serves: 6
Active Prep Time: 1 hour
Cook Time: 3 hours

2 tablespoons butter 
2 tablespoons olive oil
2 pounds beef sirloin tips (or tri tips) cut into 1 inch cubes
2 peppers (red, green, orange or yellow) chopped, into 1/2 pieces (if you chop this too small the peppers will disappear into the sauce)
1 onion
1 cup sliced mushrooms
2 cloves garlic
1 can beef consommé, 10 oz (or beef broth)
1 cup red wine
2 tablespoons soy sauce
Flour for dredging, seasoned with salt and pepper
1 tablespoon dried tarragon 

Step 1:
Melt butter with olive oil in a large skillet and sauté the peppers.  When it starts to soften, add the onion, when soft, add the mushrooms and garlic.  Remove and reserve for later.  

Step 2:
Toss the meat in the seasoned flour.  In a large pot, brown the dredged meat in small batches adding more butter and oil if necessary.  

Step 3:
Once all the meat is browned return it all to the pot.  Stir in the consommé, wine and soy sauce.  Return the sauteed vegetables.  Add the tarragon and heat until boiling. 

Step 4:
Cover and reduce the heat so that the mixture simmers slowly for about 2-3 hours, or until the meat is tender.  If the sauce needs to be thickened, add a mixture of 2 tablespoons cornstarch that has been combined with ¼ cup of water.  Add, stir constantly until boiling and cook for 1 minute.  Serve over rice, mashed potatoes, or egg noodles. 

*** For best results – prepare the night before, and cook for only 1 hour.  Refrigerate overnight. The next day, spoon off any fat that has settled at the top.  Then simmer for 2 hours.

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