SIRLOIN POT STEAK SMOTHERED IN BURGUNDY GRAVY

Sirloin Pot Steak Smothered in Burgundy Gravy image

Provided by Diane Atherton

Time 50m

Number Of Ingredients 14

olive oil, extra virgin
1 large thick sirloin steak
2 to 4 potatoes, peeled and quartered or cut in large pieces
2 large carrots, peeled and sliced, large slices
1 celery stalk, sliced
1/2 large onion sliced
2 clove garlic, minced
1 large cream of mushroom soup
1/4 c burgunday wine
1 c beef broth
1 tsp everglades seasoning
1/2 to 1 tsp thyme, dried
1/2 to 1 tsp italian seasoning
salt and pepper, to taste

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.