11 top sirloin roast with vegetables Recipes

top sirloin roast, fat trimmed to 1/4-inch thickness, salt and pepper, vegetable oil, white mushrooms, chopped, onions, minced (about 2 cups), carrot, peeled and chopped, celery rib, chopped, tomato paste, garlic cloves, minced, unbleached all-purpose flour, red wine, store-bought low sodium beef broth, worcestershire sauce

flour, salt, pepper, paprika, boneless top sirloin roast, cut into 1 inch cubes (i usually use stew meat that you can buy already cut up in the store), vegetable oil, onions, chopped, beef bouillon cube (i like to use 2, for more flavor ), boiling water, hot cooked rice

fresh lime juice, water, brown sugar, reduced-sodium soy sauce, kosher salt, freshly ground pepper, top-round sirloin steak , thinly sliced crosswise, vegetable oil, snap peas, trimmed, red jalapeno pepper, thinly sliced (seeded, if desired, for less heat ), roasted peanuts, roughly chopped, mint leaves

boneless beef roast (sirloin, rib eye, or top loin), cornstarch, soy sauce, divided, sugar, fresh gingerroot, minced, garlic clove, minced, fresh broccoli, water, cornstarch, vegetable oil, divided, onion , chunked, hot cooked rice

beef boneless top sirloin roast , cut into 2- to 2 1/2-inch pieces, salt, divided, black pepper, crisco vegetable oil, all-purpose flour, mccormick gourmet collection mexican style chili powder, mccormick gourmet collection mexican oregano leaves, mccormick gourmet collection ground cumin, mccormick gourmet collection chipotle chile pepper, warm water, beef broth, roasted corn and garlic chipotle-cilantro mashers, sour cream (optional), chopped cilantro (optional), garnish: sliced avocado

boneless sirloin tip roast, stalks celery , cut into 2-inch pieces, salt, pepper, dry mustard, water, red potatoes, peeled and cubed, vegetable oil, onions, quartered, stewed tomatoes, drained

vegetable oil spray, boneless top sirloin pork roast , all visible fat discarded., apple ratatouille, granny smith apples, unpeeled, thinly sliced, carrot, grated, raisins, brown sugar, cider vinegar, ground nutmeg, red potatoes (about 1 1/2 lb), quartered, salt

vegetable oil, smoky bacon, chopped , optional, coarse-ground sirloin, idaho or russet potatoes, peeled and chopped, onion, chopped, fresno chile peppers, sliced, carrot, peeled and chopped, garlic, chopped, chile powder, fresh bay leaf, kosher salt and freshly ground black pepper, beer, beef stock, thick worcestershire sauce, baked beans, diced fire-roasted tomatoes or diced tomatoes, scallions , thinly sliced on an angle for topping

purpletop turnips, peeled , cut in irregular 3/4-inch chunks 1/2 cup frozen green peas, chopped parsley, for garnish, carrots cut in irregular 3/4-inch chunks, lean stewing beef (rump, chuck roast, sirloin tip, top or bottom round), lean bacon, carrots, minced, onion, minced, stalk celery, minced, clarified butter, flour, cayenne, red wine ( chianti or burgundy are good choices), low salt beef bouillon (or other brown stock) (don tsp use bouillon made from cubes), tomato paste, garlic cloves, minced, herbs tied in cheesecloth : 3 to 4 parsley sprigs, 2 bay leaves, 2 tsp thyme, heavy fireproof casserole (10 inches across by 3 inches deep) or deep heavy soup pot, straight sided 4 1/2 inches round (or 1 (9 or 10-inch) tart pans with removable rings, food processor with steel blade., note: for single pie use 2/3 of quantities given ), all-purpose flour, cold butter, vegetable shortening, salt, ice water