Sirloin Pot Steak Smothered In Burgundy Gravy Recipes

GRANNY'S STEAK AND GRAVY

Steps:

• Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.

SIRLOIN POT STEAK SMOTHERED IN BURGUNDY GRAVY

Steps:

• 1. Prepare all vegetables; set aside. May want to cover potatoes and carrots in water until ready to use, then drain.
• 2. Combine soup, burgundy and seasoning; whisk together; set aside
• 3. In a 5-quart dutch oven (or a pot large enough to accommodate the size sirloin you have) heat olive oil over a medium heat on top of the stove. Sprinkle a little thyme into the oil if desired.
• 4. Season meat to your liking. I sprinkled a little salt, pepper, everglades, and thyme over this steak. Just a litte. Once oil is hot; add steak and seer on both sides. I cooked 3 to 4 minutes on each side.
• 5. Add vegetables and pour soup mixture over top. Bring to a slow boil and reduce heat. Simmer for 40 to 45 minute, covered, or until vegetables are tender.

SMOTHERED ROUND STEAK WITH GRAVY

Steps:

• Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
• Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
• Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
• Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
• Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
• Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
• Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

SIRLOIN STEAK WITH RICH MUSHROOM GRAVY

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.

SMOTHERED GROUND SIRLOIN STEAK WITH ADOBO GRAVY

Steps:

• Divide sirloin into 4 equal portions, shaping each into a 1/2 inch thick patty.
• Drain chipotles through a sieve over a bowl to catch sauce.
• Reserve 1/4 cup sauce.
• Save the chipotle peppers for another use.
• Heat a large nonstick skillet coated with cooking spray over medium high heat.
• Add patties and onion; cook 5 minutes on each side.
• Add adobo sauce and consomme; bring to a boil.
• Cover, reduce heat, and simmer 10 minutes.
• Combine soy sauce and cornstarch, stir well.
• Add to pan; bring to boil.
• Cook 1 minute or until thick.

SIRLOIN ROAST WITH GRAVY

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.