Braised Sirloin Tips With Rice |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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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 Ingredients:
1 1/2 lbs fresh mushrooms, sliced |
1/4 cup butter, melted divided |
1 tablespoon olive oil |
1 slice bacon, cut into small pieces |
3 lbs sirloin, cut into 1 inch cubes |
3/4 cup beef bouillon |
3/4 cup red wine |
2 tablespoons soy sauce |
2 garlic cloves, minced |
1/2 large onion, grated |
2 tablespoons cornstarch |
1/3 cup beef bouillon |
10 3/4 ounces cream of mushroom soup, undiluted |
salt |
rice |
Directions:
1. Saute` mushrooms and bacon* pieces in butter until lightly browned; spoon into a casserole.
2. Add remaining butter and olive oil to skillet; add meat, and brown on all sides.
3. Spoon over mushrooms.
4. Combine bouillon, wine, soy sauce, garlic and onion; add to skillet, scraping bottom to salvage all particles.
5. Blend cornstarch with bouillon; stir into wine mixture.
6. Cook, stirring constantly, until smooth and thickened.
7. Spoon over the meat, stirring gently to mix.
8. Cover and bake at 275o F for 1 hour. Add mushroom soup, stirring until smooth.
9. Add salt to taste.
10. Bake 10 to 15 minutes more.
11. Serve over cooked rice.
12. *Original recipe did not contain bacon.
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