Sirloin Tips With Mushroom Gravy
I can't tell you how many times I've been asked to make my Sirloin Tips with Mushroom Gravy.
Equipment
- 1 heavy-bottom braising pot with lid
- 1 saute pan 12-inch
- 1 mixing bowl Large
- 1 pair on tongs
- 1 large pot 6-quart
- 1 whisk
- 1 mixing bowl Small
- 1 chef's knife
- 1 cutting board
- 1 meat-safe cutting board
Ingredients
- 1 1/2 pounds beef top sirloin Cut into 1 1/2-inch bite-sized pieces
- 1/4 cup + 1 tbsp olive oil 1 tablespoon is for the mushrooms
- 5 tbsps butter Unsalted, 2 tbsp for mushrooms, 3 tbsp for egg noodles
- 2 tbsps Kosher salt
- 2 tsps black pepper Freshly-ground
- 2 large cloves garlic Minced
- 1/2 tsp fresh rosemary Minced
- 3 sprigs fresh 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 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 Worcestershire sauce
- 1 10.5-ounce can beef consommé
- 2 pints Cremini mushrooms Sliced
- 1 pint Shitake mushrooms Stems removed and sliced
- 2 cups onions Large dice
- 1 package NO Yolks broad egg noodles
- 1 heaping tbsp cornstarch
- 2 tbsps 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 olive oil and 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.