BRAISED SIRLOIN TIPS - MAROSE

BRAISED SIRLOIN TIPS - MAROSE image

Yield 8 servings

Number Of Ingredients 12

3 tbsp. butter
1 1/2 lb. fresh mushrooms, sliced
1 tbsp. salad oil
3 lbs. sirloin steak or beef tenderloin tail, cut into 1-inch cubes
3/4 c. beef bouillon
3/4 c. Burgundy
2 tbsp. soy sauce
2 cloves garlic, minced
1/2 onion, grated
2 tbsp. cornstarch
1/3 c. beef bouillon
1/2 (10 1/2 oz.) can cream of mushroom soup

Steps:

Heat 1 tablespoon of the butter in skillet. Add fresh mushrooms and cook until they just begin to turn brown. Put into deep casserole. Add remaining 2 tbsp. butter and oil to skillet and heat. Brown meat on all sides; remove to the casserole where the mushrooms are waiting. Stir into skillet the 3/4 cup bouillon, wine, soy sauce, garlic, and onion. Heat, scraping bottom of skillet to salvage all the particles. Blend cornstarch with the 1/3 cup bouillon. Add to skillet, stirring constantly, and cook until mixture thickens. Pour into casserole, cover and cook at 275 F for 1 hour. Stir in the mushroom soup until smooth, check for seasoning; it may need a little salt. Serve accompanied by noodles or rice.