Best Simmered Sirloin With Gravy Recipes

SIMMERED SIRLOIN WITH NOODLES

Steps:

• In a large nonstick skillet, cook the beef, onions, mushrooms and garlic in butter over medium heat for 5-7 minutes or until the meat is no longer pink. Add the consomme, Worcestershire sauce and basil; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes. , Combine flour and water until smooth; add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles.

BEEF TIPS

Steps:

• In a large skillet heat oil over high heat. Saute the onion until almost translucent.
• Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
• Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
• Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.

BEEF TIPS AND GRAVY

Steps:

• Combine beef seasoning mix and measure out gravy ingredients before beginning.
• Cut meat into 1-inch cubes, discard any large pieces of fat.
• Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss again.
• Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don't overcrowd the pan. Brown on each side for 45 seconds. Add a splash of more oil if needed. Transfer to a plate. Repeat with remaining beef. *Don't cook the beef all the way through. You want it to cook in the gravy to add more flavor.
• Add ¼ cup wine and use a silicone spatula to "clean" (deglaze) the bottom of the pan, removing any brown remnants. The brown specks are called "fond" and will give the sauce lots of good flavor.
• Let the wine gently bubble and reduce by half. Reduce heat to medium and add 2 TBS butter and the onions. Cook until softened, about 5 minutes.
• Add the garlic and cook for 1 minute.
• Add all remaining gravy ingredients except the cornstarch mixture and remaining cold butter. Bring to a boil.
• Combine the corn starch and cold water. Whisk into the sauce, a little at a time. Stir continuously. Continue until your desired consistency is obtained.
• Reduce heat to medium and add the beef along with the juices from the plate. Cook with the lid partially covered for 10-15 minutes, until beef is cooked through. Remove from heat.
• Optional: Swirl in 1 Tablespoon of COLD butter at the end, this is called "Monter au Beurre" and it adds a smooth, velvety finish to sauces and gravies.
• Serve with mashed potatoes, egg noodles, or over rice!

SIMMERED SIRLOIN WITH GRAVY

Steps:

• In large nonstick skillet, cook beef, onions, mushrooms and garlic in butter over medium heat for 5-7 minutes or until meat is brown and no longer pink.
• Add the beef broth, Worcestershire sauce and bring to boil.
• Reduce heat; cover and simmer for one hour.
• Combine flour and water until smooth; add to beef mixture.
• Bring to a boil; cook and stir for 2 minutes or until thickened.

HAMBURGER STEAK WITH ONIONS AND GRAVY

Steps:

• In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
• Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
• Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

SOUTH TEXAS CARNE GUISADA

Steps:

• Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.
• Continue cooking, stirring often, until the meat is tender, about 30 minutes.