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
SIRLOIN IN WINE SAUCE
Begin any meal with savory Sirloin in Wine Sauce from Barbara Kamm of Wilmington, Delaware. "This recipe is a family favorite as well as a great, easy company dish," says Barbara. The tender sirloin is coated in a hearty mushroom-wine sauce, and is fantastic over pasta.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine flour and mustard. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown beef in butter. Add consomme and wine. Stir in the mushrooms, onions and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until sauce is thickened. Serve with linguine. Freeze option: Cool beef mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in beef reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
Nutrition Facts : Calories 258 calories, Fat 10g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 748mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
SIRLOIN TIP ROAST
Make and share this Sirloin Tip Roast recipe from Food.com.
Provided by Alan Leonetti
Categories Roast Beef
Time 3h50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place roast in the refrigerator a couple of days ahead of time.
- Set the roast at room temperature for 1 hour prior to cooking.
- Thoroughly rinse the roast& pat dry with paper towel.
- Generously salt& pepper the roast on all sides.
- Cover the bottom of a roasting pan with olive oil& set on medium-high heat about 4 minutes until very hot.
- Wearing a long sleeve shirt& oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan& sear on all sides until nicely browned& about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
- Set a wire rack in another roasting pan,& then set the roast onto the rack.
- Pour water over the roast, making sure that it covers the bottom of the roasting pan,& then pour the wine over the roast.
- Cut the 6 cloves of garlic in half lengthwise& with a small knife cut small slits into the top of the roast& insert the garlic clove halves into the roast.
- Generously brush roast with Dijon mustard.
- Generously season again with salt& pepper,& then generously sprinkle the rest of the seasonings, including the au jus mix, evenly.
- Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees for 2 1/2 to 3 1/2 hours or until roast is almost done.
- If you desire it to be medium-rare, remove from oven when it is rare.
- If you desire it to be medium, remove from oven when it is medium-rare.
- After removing from oven, tent with aluminum foil.
- Allow to stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast,& for the roast to complete its cooking to your desired doneness.
- Set the roast onto a cutting board& carve immediately& serve.
- Place all of the juices, including the 1/2 cup rendered from the initial searing process, into a gravy boat to serve as the au jus.
Nutrition Facts : Calories 40, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.2, Sodium 697.8, Carbohydrate 4.4, Fiber 0.1, Sugar 0.1, Protein 0.8
TEXAS ROADHOUSE SIRLOIN BEEF TIPS RECIPE - (3.8/5)
Provided by critty
Number Of Ingredients 12
Steps:
- Mix the salt, pepper, and garlic powder together and combine with the flour. Heat the oil in a skillet. Dredge the steak pieces with the flour mixture then saute the meat until it is medium-rare. Add the onions and cook until it is softened. Add the butter to the pan and then add the mushrooms. Cook until the mushrooms begin to color, then remove the meat, onions, and mushrooms to a platter and keep warm. Deglaze the skillet with the wine, making sure to loosen any browned bits, and let it reduce a little. Add the beef broth and bring to a boil, then return the reserved meat and vegetables back to the pan and simmer, covered, for about 1 hour, or until the meat is tender. Mix the cornstarch with a little of the cooking liquid to make a paste and add it to the simmering broth. When the sauce is thickened, serve the tips with rice or mashed potatoes, and a vegetable of your choice.
SIRLOIN TIPS IN WINE
This is a wonderful way to use sirloin. It really tastes wonderful, and it's easy to make. Prep time includes 1 hour marinating.
Provided by Miss Annie
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove fat and fiber from meat.
- Cut into bite-size pieces.
- Sprinkle with meat tenderizer at least one hour before cooking.
- In a large frying pan, brown meat on all sides.
- Mix all other ingredients together in a bowl and pour over beef tips.
- Put lid on pan and simmer for 1 hour.
- Do not remove lid until done.
SLOW COOKER BEEF SIRLOIN TIPS AND GRAVY RECIPE
After simmering in your slow cooker all day, the beef tips literally fall apart when you touch them! Serve over mashed potatoes for a perfect and hearty meal.
Provided by Camille Beckstrand
Categories Main Course
Time 8h10m
Number Of Ingredients 16
Steps:
- Spray slow cooker with non-stick cooking spray.
- In a medium bowl, mix together flour, salt, garlic powder, and pepper. Dredge meat tips in the flour mixture.
- Heat olive oil in large skillet over medium-high heat, then brown tips for a couple of minutes (you aren't cooking them all the way through, just browning the edges). Place beef tips in slow cooker.
- Dump onions and mushrooms on top of meat in slow cooker.
- Mix broth, Worcestershire, ketchup, red wine vinegar, water in a bowl. Pour on top of meat in slow cooker.
- Sprinkle Italian seasoning on top of everything and cook on low for 7-8 hours.
- After meat is finished cooking, mix cornstarch together with water in a separate bowl. Using a strainer, remove beef tips from slow cooker and place in a separate bowl. Pour cornstarch mixture into remaining liquid in the crock pot and mix well. Add the beef tips back into the slow cooker and cook on high for about 10 minutes or until the liquid starts to thicken and turns into a gravy.
- Serve over hot mashed potatoes.
Nutrition Facts : Calories 340 kcal, Carbohydrate 12 g, Protein 48 g, Fat 11 g, SaturatedFat 1 g, Sodium 507 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MARINATED SIRLOIN TIP ROAST WITH HERBS AND RED WINE
This sirloin tip roast is marinated in red wine and then roasted to perfection with an easy herb and spice rub. Includes an easy optional pan gravy.
Provided by Diana Rattray
Categories Entree
Time 3h15m
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- About 2 hours before roasting, combine the roast and red wine in a food storage bag; refrigerate.
- Preheat oven to 350 F.
- Combine remaining ingredients in a small bowl about 10 minutes before roasting time.
- Take the roast out of the wine marinade and place it on a rack in baking pan . Rub all over with the herb and seasoning mixture.
- Roast in preheated oven for about 1 to 1 1/2 hours, or until roast is about 135 F on a meat thermometer for medium-rare.
- Put 2 tablespoons of pan drippings (or use butter) in a saucepan and place it over medium heat.
- In a cup or small bowl, combine 3 tablespoons of cornstarch with 3 tablespoons of water and mix until smooth.
- Add to the drippings and whisk to blend.
- Add 2 cups of low-sodium beef broth or unsalted stock.
- Cook, stirring until thickened.
- Taste and adjust seasonings.
- Serve with the roast beef.
- Enjoy.
Nutrition Facts : Calories 390 kcal, Carbohydrate 1 g, Cholesterol 141 mg, Fiber 0 g, Protein 44 g, SaturatedFat 0 g, Sodium 624 mg, Sugar 0 g, Fat 21 g, ServingSize 8 servings, UnsaturatedFat 0 g
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BRAISED BEEF TIPS IN RED WINE + VIDEO | KEVIN IS COOKING
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5/5 (5)Calories 512 per servingCategory Dinners
- Heat bacon fat or olive oil in large skillet. Add beef tips and brown on all sides. Stir often, about 6-8 minutes. Remove from pan and keep warm.
- Add one tablespoon of butter to pan over medium heat and sauté the shallots until translucent. Add the brown sugar, salt and pepper and stir. Cook 2 minutes and add the red wine, beef broth and fresh thyme. Bring to a boil, lower heat to simmer and reduce by half.
- Add remaining tablespoon of butter to the reduced pan sauce and stir over low heat. Add cooked beef tips and stir to coat. Serve over mashed potatoes, polenta or pasta of choice.
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- Melt 1 tablespoon butter with 1 tablespoon olive oil in a dutch oven and sauté the onions. When it starts to soften, add the peppers, mushrooms and garlic. Saute for 6-8 minutes, until the peppers are soft. Remove and reserve for later.
- Toss the meat in the seasoned flour. Using the same dutch oven (wipe it clean if necessary), brown the dredged meat in small batches adding more butter and oil to coat the bottom of the dutch oven as necessary. You will likely need to brown the meat in batches.
- 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.
- Cover and reduce the heat so that the mixture simmers slowly for about 2-3 hours, or until the meat is tender.
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