Sirloin Steak Casserole Recipes

Steps:

• Preheat oven to 350°. In a large resealable plastic bag, combine flour, seasoning blend and pepper; add beef cubes and shake to coat. In a skillet over medium heat, brown beef in oil. Place beef and drippings in a greased shallow 2-1/2-qt. baking dish. , To skillet, add water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, 5 minutes; stir in mushrooms. Pour over meat; mix well. , Cover and bake 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Bake 15-20 minutes longer.

Steps:

• Preheat oven to 325F degrees.
• In a small dish, combine flour, salt, pepper and dry mustard; transfer to a plastic bag.
• Cut steak into strips, larger than for stir fry, and place in a large bowl; pour just enough of the red wine onto meat to moisten; reserve remaining wine.
• In a large skillet over medium-high heat, heat oil.
• Shake steak strips in flour mixture, then brown floured meat in hot oil; place browned strips in a large casserole dish; you may need more oil to brown all your beef.
• When done, pour any meat juice/red wine left in bowl steak was in onto browned meat.
• Add remaining ingredients, including reserved red wine, to casserole and stir to combine.
• Cover tightly and bake for 1-1/2 to 2 hours, or until steak is tender.

Steps:

• 1. Combine flour, garlic powder and Lawry's seasoning in a zip lock bag and shake it to combine.
• 2. Add sirloin chunks and shake to cover them.
• 3. Add olive oil to your hot cast iron skillet.
• 4. Brown sirloin chunks in olive oil. Be sure all sides of sirloin are brown.
• 5. Take sirloin chunks out of the cast iron skillet and place in a large casserole that has a cover (or cover later with aluminum foil).
• 6. Add 2 cups of water to the hot pan and mix up the drippings.
• 7. Add potatoes, carrots, wine, onion mix, and drippings into the casserole dish and cover.
• 8. Roast at 280 degrees for 3 hours; then 1 hour at 350 degrees. You can play around with the degrees and time. This is just how I did it the first time I made it and it was amazing.
• 9. Enjoy!

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:

• Remove the steaks from the fridge about 30 mins before you plan to cook, so they're closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.
• When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
• With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.