This dish is one of our favorites. I can’t tell you how many times I’ve been asked to make my Sirloin Tips with Mushroom Gravy. The meat is so tender; the mushrooms and onions pair perfectly with the deep brown gravy that coats the egg noodles. This recipe is straightforward to make.

I prefer to use a large sautèpan to brown and caramelize the meat because of its large surface area. I prefer to do this in two batches to avoid overcrowding the meat during the browning process before transferring it to the braising pot.

Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Yields: 6 servings
Equipment: 1 heavy-bottom braising pot with lid, 1 (12-inch) sauté pan, 1 large mixing bowl, tongs, 1 (6-quart) pot, whisk, 1 small bowl, chef’s knife, cutting board, meat-safe cutting board

Ingredients:
1 1/2 pounds of beef top sirloin, cut into 1 1/2-inch bite-sized pieces
1/4 cup + 1 tablespoon of olive oil, 1 tablespoon is for the mushrooms
5 tablespoons butter, unsalted, 2 tbsp for mushrooms, 3 tbsp for egg noodles
2 tablespoons Kosher salt
2 teaspoons of black pepper, freshly-ground
2 large garlic cloves, minced
1/2 teaspoon of fresh rosemary, minced
3 fresh sprigs of thyme (if the stems are woody, strip off the leaves; if the stems are still green and tender, no need to remove them)
1/4 cup of red wine, Cabernet Sauvignon
2 cups beef stock, unsalted, reserve 1 cup of beef stock for a *slurry
1/4 cup soy sauce, low-sodium
3 dashes of Worcestershire sauce
1 (10.5-ounce) can of beef consommé
2 pints of Cremini mushrooms, sliced
1 pint of Shitake mushrooms, stems removed and sliced
2 cups of onions, large dice
1 package of NO Yolks broad egg noodles
1 heaping tablespoon of cornstarch
2 tablespoons of Italian flat-leaf parsley, finely chopped to garnish the egg noodles (optional)

Instructions:
Cut the steak into 1 1/2-inch bite-sized pieces, and transfer to a large mixing bowl. Add 1/4 cup of olive oil, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh-ground black pepper. Toss to coat.

In a preheated sautè pan over medium heat, add half the steak cubes to the sautè pan; do not overcrowd. Allow them to brown for 3-4 minutes, then flip the sirloin tips to brown on the other side, again for 3-4 minutes. Transfer them to the braising pot. Repeat this process for the second batch.

Using the same sauté pan used to brown the steak, turn the heat up to medium-high. Add the 1 tablespoon of olive oil and the 2 tablespoons of butter. Once the butter has melted, add the diced onions, mushrooms, fresh rosemary, and thyme, and continue cooking for another 5-7 minutes. Next, add the garlic, and stir to combine. Cook for another 2 minutes.

Pour in the wine, using a wooden spoon, to *deglaze by scraping the bits off the bottom of the pan. Add 1 tablespoon of Kosher salt and 1 teaspoon of fresh-ground black pepper. Continue cooking until the wine has reduced by half, another 2-3 minutes, and transfer the mushroom and onion mixture to the braising pot.

Pour 1 cup of beef stock into a small bowl or container. Transfer to the refrigerator to chill until the time comes to make the *slurry.

Preheat oven to 350°F.
Still over medium-high heat, add the remaining unsalted beef stock, beef consommé, soy sauce, and Worcestershire sauce to the pot. Bring to a simmer, then turn the heat off, cover, and transfer to the oven to cook for 1 hour, or until the meat is tender.

To the reserved 1 cup of beef stock, add 1 heaping tablespoon of cornstarch. Whisk both together until they form a smooth paste.

Remove the pot from the oven. Remove the lid and turn the heat to medium. Add the slurry slowly, stirring occasionally, and cook for 3-5 minutes, or until the sauce thickens. Turn the heat off, and cover to keep it hot.

In the meantime, cook the egg noodles according to package directions. In a large bowl, add the remaining butter and chopped parsley. Drain noodles well, then add them to the bowl, and toss to combine.

To serve. Place buttered parsley egg noodles into a serving bowl, and ladle the Sirloin Tips with Mushroom Gravy over top. Serve hot.

There you have it, my Sirloin Tips With Mushroom Gravy.

Notes:
1) *Deglaze: To dilute meat sediments on the bottom of a pan to make a gravy or sauce. Typically done with wine.

2) *Slurry: For each cup of liquid you want to thicken, start with 1 tablespoon of cornstarch in a bowl or measuring cup. Add an equal amount of cold liquid and whisk until a smooth paste forms.

3)  Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/