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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sirloin Tips With Mushroom Gravy

Sirloin Tips With Mushroom Gravy (1)

Sirloin Tips With Mushroom Gravy (2)

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. Let me show you how.

I prefer to use a large sautèpan to brown and caramelize the meat because of its large surface area. I do the browning in two batches so as not to overcrowd the meat during the browning process, then I transfer the meat to the braising pot.

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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 6 servings
Equipment: Heavy bottom braising pot with lid, large sautépan, large pot, 1 rimmed baking sheet pan, 6-quart pot

Ingredients:
pinch of Kosher salt
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 unsalted butter, 2 tbsp for mushrooms, 3 tbsp for egg noodles
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
5 tablespoons olive oil,  2 tbsp for browning each batch of the sirloin steak cubes, 1 tbsp for 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 good red wine
2 cup unsalted beef stock, reserve 1 cup of chilled beef stock for a slurry, (*see slurry)
1 heaping tablespoon of cornstarch
1/4 cup low sodium soy sauce
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 yellow onions chopped
1 package of NO Yolks Broad Noodles, prepared
2 tablespoons finely chopped flat leaf Italian parsley to garnish egg noodles, (optional)

Directions For Browning Sirloin:
Lay the steak cubes out on a sheet pan and pat dry with paper towel. Season with Kosher salt freshly cracked black pepper. Using your hands, toss until all the sirloin tips are coated with the seasoning.

In a large preheated sautèpan on medium heat, add half (2 tablespoons) of the olive oil. Add half the steak cubes to the sautèpan, do not overcrowd. Allow them to brown, 3-4 minutes, then flip the sirloin tips to brown on the other side, again 3 to 4 minutes. Brown the steak cubes in two batches. Once all the cubes are browned off, transfer them to the braising pot.

To release those delicious flavor bits stuck to the bottom of the sautépan, start by turning the heat to medium-high. Add the olive oil and butter. Once the butter has melted add the diced onions, mushrooms, fresh minced rosemary and thyme sprigs. Using a wooden spoon continue to stir scraping the bottom of the pan. Next, add the minced garlic. Sauté for 2 to 3 minutes. Pour the wine to deglaze the pan.

Using the wooden spoon again, scrape the bits off the bottom of the pan. Season with a sprinkle of Kosher salt and black pepper to taste. Once the wine has completely evaporated, another 1 to 2 minutes, transfer the mushroom and onion mixture to the braising pot.

Reserve 1 cup, in a small bowl or container of the unsalted beef stock. Place into the refrigerator.

Preheat oven to 350-degrees F.
On medium-high heat, add the remaining unsalted beef stock, beef consommé, soy sauce, and Worcestershire sauce to the pot. Bring to a boil then turn the heat off. Place the lid on, transfer to the oven and cook for 1 hour, or until meat is tender.

To the reserved 1 cup of chilled unsalted beef stock add 1 heaping tablespoon of cornstarch. Whisk both together until it forms a smooth paste.

Remove the pot from the oven. Using pot holders, remove the lid. Turn the heat to medium. Add the *slurry slowly, stirring occasionally, and cook until thickened and bubbly. Once the sauce has thickened turn the heat to off and replace the lid to keep hot.

Start the egg noodles.

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.

*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.

 

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Slow Cooker Pot Roast

 

Slow Cooker Pot Roast

Pot Roast cooked low and slow brings back some of your best childhood memories. You remember, Sunday afternoons, the house filling up with those wonderful aromas. Dinner time couldn’t come quick enough!!!

This is my Slow Cooker Pot Roast.

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I always use organic carrots with their leafy tops. When the tops are in place, the carrots remain fresh. One bunch is all you’ll need for this dish.

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Starting out by searing the meat is essential. This method locks in the juices during the cooking process as well as to give a nice outer crust. Once the meat has been seared really well on both sides, what’s left in the bottom of the skillet are delicious bits that shouldn’t be wasted. These bits are the flavor.  They are easy to remove and should be used in the dish that you’re making.

Using 1/2 cup of unsalted beef stock, I was able to deglaze the cast iron skillet and get all those delicious bits off from the bottom of the pan. That’s what I have here in the bowl above. I’ll explain that in more detail below.

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Slow Cooker Pot Roast

 

 

Prep Time: 20 minutes
Cook Time: 5 to  5 1/2 hours (on high)
Yields: 6 servings
Equipment: 7-quart Crockpot

Ingredients:
4 1/2-pound chuck roast, room temperature
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper
2 tablespoons of garlic powder

2 large sweet onions, quartered
1 bunch (1 pound) of organic carrots, cut into 2-inch pieces
5 cloves of garlic, halved
1 15-ounce can, fire-roasted tomatoes
2 tablespoons tomato paste
5 medium-size Yukon gold potatoes, quartered
1 10.5-ounce can beef consommé
1/2 cup beef stock from the deglazing, reserved
2 cups of beef stock, unsalted
2 tablespoons of dried oregano
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper

Directions:
Note: Make sure the meat is room temperature.

Liberally season the roast on both sides of the chuck roast with garlic powder, Kosher salt freshly cracked black pepper.  Add Canola oil to one sheet of paper towel. Using the oil-dampened paper towel wipe down the bottom and sides of the skillet. Preheat the skillet over medium-high heat. Once the skillet begins to smoke, place the seasoned chuck roast into the pan. Cook for 4 to 5 minutes on each side. Transfer to a plate. Set aside.

This is a great tip in making clean up, of your pans, much easier!  With the pan still hot, and still, on medium-high heat, add in 1/2 cup of beef stock. Using a wooden spoon, scrape up all those delicious bits from the bottom of the skillet. Transfer that liquid to a bowl and set aside.

In a slow cooker, add the quartered onions, cut carrots, garlic halves, Kosher salt, black pepper, dried oregano, tomato paste. Next, place the seared chuck roast on top. Add the reserved deglazing liquid, beef consommé, and the unsalted beef stock. Place the lid on and set the time and temperature for 4 hours on high.

After the 4 hours has passed, carefully remove the tender roast. Using 2 forks, break the meat up into somewhat large chucks. Remove, if any, large pieces of fat. Return the meat back into the slow cooker. Add the quartered potatoes, and the fire-roasted tomatoes. Place the lid back on set the timer for another 2 hours. Wait for another hour to pass and check to see if the potatoes are tender.  If not, continue cooking for another 30 minutes or until tender. This is my Slow Cooker Pot Roast.

Serve hot!

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Slow Cooker Pot Roast Over White Cheddar Polenta

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It’s “TV binge” time!  I really need to get caught up on some of my programs. I’m thinking, the answer to accomplishing dinner today is the Crock-Pot. Dinner can be cooking all the while I’m finishing up this season of The Walking Dead. I’m starting my Slow Cooker Pot Roast Over White Cheddar Polenta at 8:00 am, so I’ll have the whole day free! I

I’m starting out with a sirloin tip roast that’s about 4 1/2 pounds. The marbling is great, which means a lot of flavors, and the butcher has tied it up so it holds its shape for even cooking.

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Prep Time: 15 minutes
Cook Time: 7 hours (high setting)
Total Time: 7 hours 15 minutes
Yields: 6 servings
Equipment: 7-quart Crockpot, 12-inch cast-iron skillet, 6-quart saucepot

Ingredients:
4 1/2 pound sirloin tip roast, tied and room temperature
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper

2 sprigs of fresh rosemary
4 whole garlic cloves
1 15-ounce can of diced tomatoes (no sodium)
1 cup of red onions, diced
1/2 cup celery, diced
1/2 cup of carrots, diced
1/2 cup of red bell peppers, seeded and diced
1 Fresno chili, seeded and minced
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper
4 dashes of Worcestershire sauce
1 15-ounce can of beef consommé, use only half
1/4 cup beef broth, unsalted

Ingredients For Polenta:
1 1/2 cups of quick-cooking polenta
2 cups of half and half
3 cups of water
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons (1/4 stick) of butter, unsalted
1 1/2 cups of shredded white cheddar
2 tablespoons of freshly minced chives

Directions:
The first step is to season the roast with Kosher salt and fresh ground black pepper on both sides. Take a sheet of paper towel, add 2 tablespoons of Canola oil. Using the oil-dampened paper towel and wipe down the bottom and sides of the cast iron skillet.

Preheat the skillet over medium-high heat. Let the skillet get super hot, almost smoking. Place the seasoned roast into the pan, leave it alone, to do its thing. Sear the roast for 4 to 5 minutes, using your tongs, if the roast releases itself easily, then turn the meat over and sear the other side for another 3 to 5 minutes. If the roast gives you some resistance, then let it sear for another minute. Next, do the same to the other side. The searing time may vary slightly, maybe, anywhere from 7 to 10 minutes, total, for both sides.

Transfer the roast to the Crockpot. Next, is to retrieve the bits from the bottom of the skillet. This is where all the flavor is and you don’t want to waste any of it. With the pan still over medium-high heat, add in a 1/4 cup of low sodium beef broth. Using a wooden spoon, scrape up the bits with the back of the spoon. Once all the bits have come loose, turn the heat off. Pour this flavorful liquid over the roast.

To the slow cooker, with the roast, add the diced vegetables, garlic cloves, Worcestershire sauce, diced tomatoes with their juice, beef consommé, and fresh sprigs of rosemary. Season with Kosher salt and fresh ground black pepper. Place the lid on and cook on high for 7 hours.

After the 7 hours, remove the roast carefully. Cut the cooking twine, and using two forks, shred the meat. Place the shredded pot roast back into the crockpot and stir everything together. Set the crockpot to warm and place the lid back on.

Next, the white cheddar polenta with chives. Polenta cooks really quickly. This is why it should be made right before you’re ready to serve. It’s super simple and fast. Once the liquid is boiling, it’s finished in 5 minutes. Make sure to have the cheese shredded and ready to go.

In a large saucepot over medium-high heat add half-and-half, water, Kosher salt fresh ground black pepper. Bring the liquid up to a hard boil. Once boiling, slowly add the Polenta. Whisking vigorously until the polenta thickens. Immediately, remove the pot from the heat. Change to a wooden spoon, add the butter. Mix until completely combined. Add the shredded white cheddar and fresh chives, stir to combine.

Spoon a good helping of the white cheddar polenta into the bottom of a porcelain serving bowl. Top with my delicious, flavorful, and tender, pot roast. Don’t forget, ladle some of the juices from the slow cooker over the top of the meat and polenta. YUM!!!

This is my Slow Cooker Pot Roast Over White Cheddar Polenta.

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