Braised Sirloin Tips With Rice
October 10, 2012
Categories: Comfort Food, Dinner, Lunch, Main Dish, Casseroles, Beef, Vegetables, Garlic, Mushrooms, Onions, North American, Budget-Friendly, Cooking For A Crowd, Cooking With Condensed Soup, Small Batch Cooking, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Labor Day, Mother's Day, Potluck, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Skillet, Stove Top, High Protein, No Eggs, Wine, Make it from scratch more
"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. January 28, 2007"
- Serving Size: 1 (382.5 g)
- Calories 511.2
- Total Fat - 31.2 g
- Saturated Fat - 10.7 g
- Cholesterol - 163.5 mg
- Sodium - 1369 mg
- Total Carbohydrate - 19.1 g
- Dietary Fiber - 3.5 g
- Sugars - 11.9 g
- Protein - 35.6 g
- Calcium - 101.2 mg
- Iron - 1.9 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.3 mg
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 uncovered. Serve over cooked rice.
*Original recipe did not contain bacon.
Tips & Variations
No special items needed.