Rocky Mountain Sirloin Tip Steak Stew Recipes

Steps:

• In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until beef and vegetables are tender., Combine the cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired.

Steps:

• In a large pot over medium heat, cook sirloin in oil until quite brown. Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, Worcestershire and bay leaf. Cover, reduce heat and simmer 2 1/2 hours.
• Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
• Stir in onions. In a small bowl, combine flour with remaining 1/3 cup water. Stir flour mixture into stew and cook until stew thickens. Top with peas just before serving.

Steps:

• In a large skillet, brown the meat in butter and oil; transfer to an ungreased 2-quart baking dish.
• In the same skillet, saute mushrooms and garlic until tender, about 3 minutes.
• Pour over meat.
• Cover and bake at 300 degrees for 1 1/2-2 hours or until meat is tender.
• In a skillet, combine the broth, vinegar, and soy sauce; bring to a boil.
• Boil for 2 minutes; set aside.
• Combine mustard, cornstarch, and cream; stir into broth mixture.
• Bring to a boil; boil for 2 minutes, stirring constantly.
• Drain juices from baking dish into broth mixture.
• Cook over medium heat, stirring constantly until thickened and bubbly.
• Add beef mixture.
• Serve over noodles.

Steps:

• Heat the oil in a large soup pot over med-high heat; add in the onion and garlic; cook, stirring often, for 3-5 minutes or until the onion is soft.
• Add in the tomatoes with juices, bell pepper, cabbage, potatoes, chili powder, and cumin.
• Continue cooking, stirring often, for 3 minutes.
• Add in the vegetable broth, rice, and beans; cover and cook over low heat about 1-2 hours or until the soup is thick and rice is tender; season to taste with salt and pepper.
• Top with cheese and serve hot.

Steps:

• Place tips in a plastic bag, add flour, salt and pepper and shake well, insuring that all tips are coated.
• In large skillet, heat oil over medium high heat. Add tips and mushrooms and stir until all tips have browned. Leave oil and flower mixture in pan.
• Add water, wine and dry soup mixture. Stir well, cover pan and reduce heat to a simmer.
• Simmer for 30 minutes, stirring ocassionally and adding water, if needed.
• Serve tips and gravy over rice, pasta, or baked potato.
• Enjoy.

Steps:

• Preheat oven to 300°F.
• In a large skillet, brown meat in butter and oil; transfer to a 2 quart baking dish.
• In same skillet, sauté mushrooms and garlic until mushrooms are tender, about 3 minutes.
• Pour mushrooms and liquid over meat; cover and bake for 2 hours or until meat is tender.
• In same skillet combine broth, vinegar and soy sauce; bring to a boil. Boil for two minutes and set aside.
• Combine mustard, cornstarch and cream; stir into broth mixture.
• Return to heat and boil for two minutes, stirring constantly.
• Drain juices from baking dish into broth mixture.
• Cook over medium heat, stirring constantly, until thickened and bubbly.
• Add beef and mushroom to cream mixture.
• Serve over hot cooked egg noodles.