BEST EVER BRAISED SIRLOIN TIPS
These are the best tasting sirloin tips. Or at least, they are the best I've ever made. The secrets to the beefy flavor are using beef fat (saved from making stock) to brown the beef and using beef demi-glace paste in the liquid the beef is braised in. Braising the beef in the oven means you don't need to watch it while it...
Provided by Heidi Hoerman
Categories Gravies
Time 2h45m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 300F.
- 2. Cut the beef into 1 inch (or slightly smaller) cubes, discarding any fat or gristle. Most of the "silver skin" can remain as it will melt in the long cooking.
- 3. Toss the beef in the black pepper.
- 4. Using a large Dutch oven or similar oven-safe pan with cover, melt 2 Tbl of the beef fat on medium-high heat. Brown the beef in small batches, adding fat as necessary. Adjust the heat to prevent the pan drippings from burning. Remove the last of the beef from the pan.
- 5. Discard any excess fat leaving enough in the pan to lightly saute the onions and garlic. Cook the onions and garlic for 2 to 3 minutes, stirring to coat them with the pan drippings.
- 6. Stir together the wine, soy sauce, water and demi-glace paste until the paste is dissolved.
- 7. Add the browned beef cubes and the liquids to the onions and garlic and bring to a simmer.
- 8. Cover and simmer in the oven for 1 1/2 hours or until the meat is fork tender.
- 9. Continue to simmer on top of the stove and slowly add the dissolved cornstarch, stirring to prevent lumps. This should quickly thicken the liquid to a rich gravy. Simmer another minute, if the gravy has not thickened to your liking, add more dissolved cornstarch but be careful! Too much cornstarch will turn the gravy into a sticky goo.
- 10. Taste and adjust with salt if needed.
- 11. Serve hot over rice, potatoes or noodles.
BRAISED SIRLOIN TIPS WITH RICE
Braised Beef tips in a dark brown sauce. I first had this in 1968 on a prom date in Olney, MD at the Olney Inn. I searched for the recipe for years... this is it! SOURCE SOUTHERN LIVING- DINNER AND SUPPER COOKBOOK with modifications by Shadows
Provided by Chef Shadows
Categories One Dish Meal
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute` mushrooms and bacon* pieces in butter until lightly browned; spoon into a casserole.
- Add remaining butter and olive oil to skillet; add meat, and brown on all sides.
- Spoon over mushrooms.
- Combine bouillon, wine, soy sauce, garlic and onion; add to skillet, scraping bottom to salvage all particles.
- Blend cornstarch with bouillon; stir into wine mixture.
- Cook, stirring constantly, until smooth and thickened.
- Spoon over the meat, stirring gently to mix.
- Cover and bake at 275o F for 1 hour. Add mushroom soup, stirring until smooth.
- Add salt to taste.
- Bake 10 to 15 minutes more.
- Serve over cooked rice.
- *Original recipe did not contain bacon.
Nutrition Facts : Calories 558.2, Fat 38.8, SaturatedFat 15.9, Cholesterol 131.2, Sodium 830.8, Carbohydrate 9.7, Fiber 1.1, Sugar 2.6, Protein 38.1
BRAISED SIRLOIN TIPS
I clipped this from the paper and tweeked it to suit my family's tastes. My DH is a real meat lover and this is a favorite of his.
Provided by Denise in da Kitchen
Categories Steak
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Be sure all visible fat is trimmed off the meat.
- Brown on all sides in a large heavy skillet.
- Add consomme, wine (or cranberry cocktail), soy sauce, garlic and onion powder.
- Heat to boiling.
- Reduce heat, cover, and simmer 1 hour, or until meat is tender.
- Blend cornstarch and water and stir gradually into the stew.
- Cook, stirring constantly, until gravy thickens and boils.
- Cook 1 minute more.
- Serve over rice.
SIRLOIN TIPS AND MUSHROOMS
Beef sirloin cubes browned with garlic then simmered in tomato sauce and red wine until tender. Great over buttered noodles.
Provided by GRANNYA
Categories 100+ Everyday Cooking Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
- Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.
Nutrition Facts : Calories 257 calories, Carbohydrate 7.1 g, Cholesterol 49.1 mg, Fat 13.5 g, Fiber 2.3 g, Protein 21.7 g, SaturatedFat 3.5 g, Sodium 555.5 mg, Sugar 3.1 g
BRAISED SIRLOIN TIPS - MAROSE
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the butter in skillet. Add fresh mushrooms and cook until they just begin to turn brown. Put into deep casserole. Add remaining 2 tbsp. butter and oil to skillet and heat. Brown meat on all sides; remove to the casserole where the mushrooms are waiting. Stir into skillet the 3/4 cup bouillon, wine, soy sauce, garlic, and onion. Heat, scraping bottom of skillet to salvage all the particles. Blend cornstarch with the 1/3 cup bouillon. Add to skillet, stirring constantly, and cook until mixture thickens. Pour into casserole, cover and cook at 275 F for 1 hour. Stir in the mushroom soup until smooth, check for seasoning; it may need a little salt. Serve accompanied by noodles or rice.
BRAISED SIRLOIN TIPS OVER RICE
A wonderful way to cook the less tender cuts of beef. Braising makes the meat very tender. We love to make this dish because it is very tasty.
Provided by Miss Annie
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Brown beef in hot oil.
- Mix together and add bouillon, wine, garlic, onion, soy sauce and mushrooms.
- Bring to a boil, reduce heat; cover and simmer 1 hour or until meat is tender.
- Add water chestnuts and pea pods.
- Blend cornstarch and water; stir in gradually to meat mixture.
- Cook, stirring constantly, until mixture thickens and boils.
- Boil and stir 1 minute.
- Serve immediately over rice or noodles.
- You may leave out the soy sauce, pea pods and water chestnuts, and add 1 Tablespoon Worcestershire sauce instead.
Nutrition Facts : Calories 566.2, Fat 24.4, SaturatedFat 8.5, Cholesterol 113.6, Sodium 758.1, Carbohydrate 44.7, Fiber 2.4, Sugar 1.5, Protein 36.8
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