Braised Sirloin Tips Marose Recipes

BEER-BRAISED SIRLOIN TIPS WITH MUSHROOM SAUCE

Steps:

• Mix the mustard, brown sugar, thyme, ginger, paprika, and 1 tsp. salt in a small bowl until well combined. Coat both sides of the steaks with the spice mix.
• Remove and discard the stems from the shiitakes, if using, and trim the stem ends from the cremini. Wipe all the mushrooms clean and slice them 1/4 inch thick.
• Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add half the steaks and sear them until nicely browned, 2 to 3 minutes per side (the steaks will brown quickly because of the sugar in the spice mix). Transfer to a plate and repeat with the remaining steaks.
• Reduce the heat to medium, add 1 Tbs, of the butter to the pan, and let it melt. Add the mushrooms, the scallion whites, and 1/4 tsp. salt and cook, stirring occasionally with a wooden spoon, until the mushrooms soften and brown, 4 to 6 minutes. Pour in the beer and Worcestershire. Scrape the bottom of the pan with the spoon, raise the heat to medium high, bring to a boil, and cook, uncovered, until the liquid is reduced by half, about 4 minutes. Return the steaks and any accumulated juices to the pan, cover tightly with a lid or foil, and reduce the heat to a low simmer. Braise, turning the steaks after 8 minutes, until tender and just cooked through (they should be easy to slice with a paring knife), about 16 minutes total. Transfer the steaks to a cutting board and slice them thinly. Cut the remaining 1 Tbs. butter into four peices and swirl them into the sauce. Stir in the scallion greens and taste for seasoning. Serve the steak slices topped with the sauce.

BRAISED SIRLOIN TIPS

Steps:

• Be sure all visible fat is trimmed off the meat.
• Brown on all sides in a large heavy skillet.
• Add consomme, wine (or cranberry cocktail), soy sauce, garlic and onion powder.
• Heat to boiling.
• Reduce heat, cover, and simmer 1 hour, or until meat is tender.
• Blend cornstarch and water and stir gradually into the stew.
• Cook, stirring constantly, until gravy thickens and boils.
• Cook 1 minute more.
• Serve over rice.

BRAISED SIRLOIN TIPS WITH RICE

Steps:

• Saute` mushrooms and bacon* pieces in butter until lightly browned; spoon into a casserole.
• Add remaining butter and olive oil to skillet; add meat, and brown on all sides.
• Spoon over mushrooms.
• Combine bouillon, wine, soy sauce, garlic and onion; add to skillet, scraping bottom to salvage all particles.
• Blend cornstarch with bouillon; stir into wine mixture.
• Cook, stirring constantly, until smooth and thickened.
• Spoon over the meat, stirring gently to mix.
• Cover and bake at 275o F for 1 hour. Add mushroom soup, stirring until smooth.
• Add salt to taste.
• Bake 10 to 15 minutes more.
• Serve over cooked rice.
• *Original recipe did not contain bacon.

SIRLOIN TIPS AND MUSHROOMS

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.

CATHERINE'S SIRLOIN TIP ROAST

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
• Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.
• Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
• To serve, slice thinly against the grain, and use pan drippings for gravy.

BRAISED SIRLOIN TIPS - MAROSE

Steps:

• Heat 1 tablespoon of the butter in skillet. Add fresh mushrooms and cook until they just begin to turn brown. Put into deep casserole. Add remaining 2 tbsp. butter and oil to skillet and heat. Brown meat on all sides; remove to the casserole where the mushrooms are waiting. Stir into skillet the 3/4 cup bouillon, wine, soy sauce, garlic, and onion. Heat, scraping bottom of skillet to salvage all the particles. Blend cornstarch with the 1/3 cup bouillon. Add to skillet, stirring constantly, and cook until mixture thickens. Pour into casserole, cover and cook at 275 F for 1 hour. Stir in the mushroom soup until smooth, check for seasoning; it may need a little salt. Serve accompanied by noodles or rice.