Braised Sirloin Tips Recipes

BRAISED SIRLOIN TIPS OVER RICE

Braised Sirloin Tips Over Rice image

A wonderful way to cook the less tender cuts of beef. Braising makes the meat very tender. We love to make this dish because it is very tasty.

Provided by Miss Annie

Categories One Dish Meal

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons oil
2 lbs sirloin steaks or 2 lbs round steaks, slice into 3 inch x 1 inch strips
2 beef bouillon cubes, dissolved in water and reserved mushroom juice to equal 10 ounces
1/3 cup red wine or 1/3 cup cranberry juice
2 tablespoons soy sauce
2 cloves garlic, minced
1/2 cup minced onion
1 (4 1/2 ounce) can mushrooms, reserve juice
1 can water chestnut, sliced,drained
1 package frozen Chinese pea pods
2 tablespoons cornstarch
1/4 cup hot water
4 cups hot cooked rice or 4 cups noodles

Steps:

Brown beef in hot oil.
Mix together and add bouillon, wine, garlic, onion, soy sauce and mushrooms.
Bring to a boil, reduce heat; cover and simmer 1 hour or until meat is tender.
Add water chestnuts and pea pods.
Blend cornstarch and water; stir in gradually to meat mixture.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Serve immediately over rice or noodles.
You may leave out the soy sauce, pea pods and water chestnuts, and add 1 Tablespoon Worcestershire sauce instead.

Nutrition Facts : Calories 566.2, Fat 24.4, SaturatedFat 8.5, Cholesterol 113.6, Sodium 758.1, Carbohydrate 44.7, Fiber 2.4, Sugar 1.5, Protein 36.8

BRAISED SIRLOIN TIPS WITH RICE

Braised Sirloin Tips With Rice image

Braised Beef tips in a dark brown sauce. I first had this in 1968 on a prom date in Olney, MD at the Olney Inn. I searched for the recipe for years... this is it! SOURCE SOUTHERN LIVING- DINNER AND SUPPER COOKBOOK with modifications by Shadows

Provided by Chef Shadows

Categories One Dish Meal

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs fresh mushrooms, sliced
1/4 cup butter, melted divided
1 tablespoon olive oil
1 slice bacon, cut into small pieces
3 lbs sirloin, cut into 1 inch cubes
3/4 cup beef bouillon
3/4 cup red wine
2 tablespoons soy sauce
2 garlic cloves, minced
1/2 large onion, grated
2 tablespoons cornstarch
1/3 cup beef bouillon
10 3/4 ounces cream of mushroom soup, undiluted
salt
rice

Steps:

Saute` mushrooms and bacon* pieces in butter until lightly browned; spoon into a casserole.
Add remaining butter and olive oil to skillet; add meat, and brown on all sides.
Spoon over mushrooms.
Combine bouillon, wine, soy sauce, garlic and onion; add to skillet, scraping bottom to salvage all particles.
Blend cornstarch with bouillon; stir into wine mixture.
Cook, stirring constantly, until smooth and thickened.
Spoon over the meat, stirring gently to mix.
Cover and bake at 275o F for 1 hour. Add mushroom soup, stirring until smooth.
Add salt to taste.
Bake 10 to 15 minutes more.
Serve over cooked rice.
*Original recipe did not contain bacon.

Nutrition Facts : Calories 558.2, Fat 38.8, SaturatedFat 15.9, Cholesterol 131.2, Sodium 830.8, Carbohydrate 9.7, Fiber 1.1, Sugar 2.6, Protein 38.1

BRAISED SIRLOIN TIPS

Braised Sirloin Tips image

I clipped this from the paper and tweeked it to suit my family's tastes. My DH is a real meat lover and this is a favorite of his.

Provided by Denise in da Kitchen

Categories Steak

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs beef sirloin tip, cut into 1-inch cubes
1 (10 1/2 ounce) can beef consomme
1/3 cup red Burgundy wine or 1/3 cup cranberry juice cocktail
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon onion powder
2 tablespoons cornstarch
1/4 cup water

Steps:

Be sure all visible fat is trimmed off the meat.
Brown on all sides in a large heavy skillet.
Add consomme, wine (or cranberry cocktail), soy sauce, garlic and onion powder.
Heat to boiling.
Reduce heat, cover, and simmer 1 hour, or until meat is tender.
Blend cornstarch and water and stir gradually into the stew.
Cook, stirring constantly, until gravy thickens and boils.
Cook 1 minute more.
Serve over rice.

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