This dish is one of our favorites. I can’t tell you how many times I’m asked to make my Sirloin Tips With Mushroom Gravy. The meat is so tender, the mushroom and onions pair perfectly with that deep brown gravy that swims over the egg noodles. This recipe is really easy to make.
I prefer to use a large sautèpan to brown and caramelize the meat because of its large surface area. I like to do this in two batches so as not to overcrowd the meat during the browning process before transferring the meat 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, large pot, 1 large mixing bowl, 1 (6-quart) pot, whisk, small bowl
1 pinch of granulated sugar
1/4 cup red wine, divided
1 1/2 pounds of top sirloin steak, cut into 1 1/2-inch bite-size pieces
5 tablespoons butter, unsalted, 2 tbsp for mushrooms, 3 tbsp for egg noodles
2 tablespoons Kosher salt
2 teaspoons freshly ground black pepper
1/4 cup of olive oil plus 1 tablespoon for the mushrooms
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 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 Worcestershire sauce
1 (10 1/2-ounce) can of beef consommé
2 pints of Cremini mushrooms, sliced
1 pint of Shitake mushrooms, stems removed and sliced
2 onions, large dice
1 package of NO Yolks broad noodles
1 heaping tablespoon of cornstarch
2 tablespoons of Italian flat-leaf parsley, finely chopped to garnish egg noodles, (optional)
Directions For Browning Sirloin:
Cut the steak into 1 1/2 inch bite-size pieces, transfer to a large mixing bowl. Add 1/4 cup of olive oil, 1 tablespoon of Kosher salt, and 1 teaspoon fresh ground black pepper. Toss to coat.
In a preheated sautèpan over medium heat add half the steak cubes to the sautè pan, do not overcrowd. Allow them to brown, 3 to 4 minutes, then flip the sirloin tips to brown on the other side, again 3 to 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 olive oil and butter. Once the butter melts add the diced onions, mushrooms, fresh rosemary, and thyme, continue cooking for another 5 to 7 minutes. Next, add the garlic, 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 reduces by half another 2 to 3 minutes, 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-degrees F.
Still over medium-high heat, add the remaining unsalted beef stock, beef consommé, soy sauce, and Worcestershire sauce to the pot. Bring up to a simmer, turn the heat off, cover, and transfer to the oven to cook for 1 hour, or until meat is tender.
To the reserved 1 cup of beef stock add 1 heaping tablespoon of cornstarch. Whisk both together until it forms a smooth paste.
Remove the pot from the oven. Remove the lid and turn the heat to medium. Add the *slurry slowly, stirring occasionally, cook until the sauce thickens, 3 to 5 minutes. Turn the heat to off, cover to keep 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 really well, then add to the bowl, toss to combine.
To serve. place buttered parsley egg noodles into a serving bowl, ladle the Sirloin Tips With Mushroom Gravy over top. Serve hot.
There you have it, my Sirloin Tips With Mushroom Gravy.
*Deglaze: To dilute meat sediments on the bottom of a pan in order to make a gravy or sauce. Typically done with wine.
*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 smooth paste forms.