BEEF SIRLOIN TIP ROAST WITH MUSHROOM GRAVY
A great cost alternative to an expensive cut of beef and if cooked properly using a meat thermometer this recipe will give you perfect results! The roast weight specified should give you 8-10 servings --- *important* the roast must be brought down to almost room temperature, this is a critical step that will relax the meat fibers and insure a juicy tender roast, this step should take a few hours so start this well in advance, do *not* season the roast with salt it will draw out moisture from the meat and will create an overly salty gravy --- one or two 8-ounce cans sliced drained mushrooms may be used in place for the fresh but fresh is better
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Allow the roast to come down to almost room temperature before starting which will take a few hours.
- Meanwhile sauté the fresh mushrooms in a skillet until all moisture is released; set aside (if using canned them omit this step).
- Set oven to 350°F.
- Loosely place a piece of heavy-duty foil in a shallow roasting pan (use a large enough piece to wrap the roast in).
- Rub the meat all over with oil, then season with garlic powder and ground black pepper (do not season with salt).
- Place the roast onto the the foil in the. pan.
- Pour 1-1/4 cups water into the bottom of the foil, then sprinkle dry soup mix over the water.
- Insert a meat thermometer into the middle of the roast.
- Wrap the foil around the roast (leaving the thermometer sticking out of the foil for easy reading, then seal the roast up tightly with foil.
- Cook until an meat thermometer reads 130°F for medium-rare.
- IMPORTANT; start checking the temperature of the thermometer at about 1-1/2 hours.
- Remove the roast to a serving platter then cover just loosely with foil.
- Place the pan drippings into a saucepan.
- In a small cup whisk together the cornstarch with 1/4 cup cold water.
- Gradually whisk into the saucepan then bring to a boil whisking for 2 minutes.
- Add in the sautéed mushrooms to the gravy.
- Serve with the sliced roast.
SIRLOIN ROAST WITH GRAVY
This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for any meal. -Rita Clark, Monument, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Rub roast with garlic and pepper; place in a 3-qt. slow cooker. Mix soy sauce, vinegar, Worcestershire sauce and mustard; pour over roast. Cook, covered, on low until tender, 3-1/2 to 4 hours., Remove roast; keep warm. Strain cooking juices into a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut roast into slices; serve with gravy.
Nutrition Facts : Calories 241 calories, Fat 8g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 358mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
ROAST WITH GRAVY
Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!
Provided by Laura Tanner-Humphreys
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
- Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
- Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
- Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 9.4 g, Cholesterol 158.1 mg, Fat 17.5 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 5.6 g, Sodium 1152.3 mg, Sugar 1.4 g
BEEF SIRLOIN TIP ROAST WITH MUSHROOMS
This meaty main course, served with a mouth-watering mushroom gravy, is a snap to assemble and pop in the oven.
Provided by JimChicago52
Categories Main Dish Recipes Roast Recipes
Time 1h55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
- Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
- Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 14.2 g, Cholesterol 98.1 mg, Fat 15.9 g, Fiber 3.9 g, Protein 43.1 g, SaturatedFat 5.5 g, Sodium 1293.6 mg, Sugar 3.1 g
BEEF SIRLOIN TIP ROAST
This meaty sirloin tip roast, served with a mouthwatering mushroom gravy, is a snap to assemble and pop in the oven. It is my husband's favorite. -Burgess Marshbanks, Buies Creek, North Carolina
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place a large piece of heavy-duty foil (21x17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. , Bake at 350° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.
Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 324mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
INSTANT POT® BEEF TIPS WITH MUSHROOM GRAVY
Beef tips take hours of slow cooking to get tender so I decided to put my multi-functional pressure cooker to the test. The result was the most tender beef tips I've ever had and done in just over an hour. Serve over rice, egg noodles, or mashed potatoes.
Provided by Soup Loving Nicole
Categories Everyday Cooking
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Place beef tips in a bowl and season with salt and pepper. Add flour and stir to coat.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let it get hot. Add beef tips and saute until browned, about 3 minutes; transfer to a bowl. Add onion and mushrooms and saute for 1 minute. Add broth, wine, and Worcestershire sauce; cook for 1 minute while scraping off the brown bits with a wooden spoon.
- Return beef tips to the pot and stir until everything is evenly combined. Pour condensed soup over top; do not stir.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let sit until gravy has thickened, about 10 minutes.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 12.1 g, Cholesterol 48.9 mg, Fat 14.5 g, Fiber 0.7 g, Protein 23 g, SaturatedFat 4.1 g, Sodium 802.7 mg, Sugar 2.9 g
SIRLOIN STEAK WITH RICH MUSHROOM GRAVY
Toasting the flour to a light tan color gives this gravy a rich taste and thickness, without overloading on fat. The gravy is thick and can be thinned to taste with additional broth. -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet over medium-high heat, cook and stir flour for 4-5 minutes or until light tan in color. Immediately transfer to a small bowl; whisk in broth until smooth. Set aside., Sprinkle beef with salt and pepper. In the same skillet, cook beef in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute mushrooms until tender. Add the garlic, rosemary and salt; saute 1 minute longer. Stir in the sherry. Stir flour mixture; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in butter until melted. Serve with steak.
Nutrition Facts : Calories 289 calories, Fat 12g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 565mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
ROAST SIRLOIN OF BEEF & PORT GRAVY
Serve up a stunning sirloin of beef this Sunday, for a roast dinner you won't forget
Provided by Matt Tebbutt
Categories Dinner, Main course
Time 4h
Number Of Ingredients 10
Steps:
- For the beef, mix the garlic, thyme and olive oil with some black pepper. Rub over the beef and leave for at least 1 hr, the longer the better. Heat oven to 200C/180C fan/gas 6, season the beef with salt and place in a roasting tin. Roast in the oven for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for 10-15 mins per 450g depending on how you like your meat - 10 mins per 450g will give you rare meat and 15 mins will give you meat that is cooked through.
- When the beef is cooked, take it out of the roasting tin and allow it to rest somewhere warm, loosely wrapped in foil, for 30 mins. Pour off and reserve any resting juices.
- To make the gravy, place the roasting tin on a high heat with the garlic, bay and thyme. Splash in the Port, scrape with a wooden spoon to loosen any debris from the tin and bubble until almost completely reduced. Pour in the red wine and reduce by three-quarters before adding the stock. Bring to the boil and season to taste. Pour reserved resting juices back into the tin. Finally, pour the gravy through a sieve into a warm jug. Carve the meat and serve with the gravy.
Nutrition Facts : Calories 431 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 52 grams protein, Sodium 0.32 milligram of sodium
SIRLOIN STEAK WITH MUSHROOM GRAVY
This can feed 4, but we are pigs so its just 2. This could also be put in a crockpot and cooked on the low setting.
Provided by Dancer
Categories Steak
Time 4h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut sirloin into serving portions.
- Brown steak in the olive oil then remove from the pan.
- Add the flour and any additional oil to pan to make a roux, stir for a minute.
- Add water, onion soup, and bouillon stirring until combined.
- Add garlic and pepper to taste.
- Allow to simmer until slightly thickened.
- Add the mushrooms and sirloin.
- Cover the pan and place in a slow oven (275 degrees) for 3 to 4 hours.
Nutrition Facts : Calories 1474.9, Fat 92, SaturatedFat 33.3, Cholesterol 456.3, Sodium 2158.1, Carbohydrate 24.7, Fiber 3.6, Sugar 5.8, Protein 132.9
SIRLOIN TIPS AND MUSHROOMS
Beef sirloin cubes browned with garlic then simmered in tomato sauce and red wine until tender. Great over buttered noodles.
Provided by GRANNYA
Categories 100+ Everyday Cooking Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 257 calories, Carbohydrate 7.1 g, Cholesterol 49.1 mg, Fat 13.5 g, Fiber 2.3 g, Protein 21.7 g, SaturatedFat 3.5 g, Sodium 555.5 mg, Sugar 3.1 g
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