Monday, June 7, 2010

Sirloin Tips with Mushrooms

Adapted from
I increased the ratio of mushrooms to meat to make it a bit healthier.
Yield 4 servings

.75 to 1 lb tri tip sirloin, cut into 1 inch cubes
2 cloves of garlic, pressed
2 tbsp olive oil
10oz bag of pre-sliced baby bellas (cremini mushrooms)
3/4 c red wine
8oz can of tomato sauce
1/4 c water
1 tsp Hungarian paprika
1 bay leaf
a pinch of dried thyme
1 beef bullion cube (try low sodium)
2 cups cooked brown rice

1- Heat the olive oil in a large skillet over medium high heat until glossy, but not smoking. Add the beef and garlic and cook until the beef is brown on all sides.

2- Add the mushrooms and saute for 1-2 minutes.

3- Add in the red wine and use it to help scrape up all the good bits from the bottom of the pan.

4- Add the remaining ingredients (except the rice of course). Cover and simmer on low 45 minutes. The longer you cook it, the more tender the beef will be, but 45 minutes is generally a good length of time. Add more water if the sauce gets too thick.
* If you want the beef to be even more tender, get all of the ingredients up to a boil and dump them in a crock pot. Set on high for 2-4 hours, depending on how much time you have and how tender the beef gets.
5- Serve over rice.

1 comment:

  1. Okay, I am so trying a modified version of this. Instead of tomato sauce and water I'm going to use the can of crushed fire roasted tomatoes in my pantry (undrained). And instead of simmering I'm just going to brown the stuff that needs it and dump it in the crockpot all day. I have cheap stew meat, so I'm pretty sure it will benefit from 10 hours in the crock, lol. Thank you!