Braised Sirloin Tips

 

1 1/2
pounds fresh mushrooms, sliced
1/2
cup butter, melted
1
tablespoon vegetable oil
3
pounds sirloin steak, cut into 1-inch cubes
3/4
cup beef bouillon
3/4
cup red wine
2
tablespoons soy sauce
2
cloves garlic, minced
1/2
medium onion, grated
2
tablespoons cornstarch
1/4
cup beef bouillon
1
can cream of mushroom soup
6 -8
cups rice, cooked
Salt to taste

 

 

In a large skillet, sauté mushrooms in 1/4 cup of the butter, until lightly browned.  Spoon into 3-quart, oven-proof casserole.  Add remaining butter and oil to skillet; brown the steak on all sides.  Spoon meat over mushrooms in casserole.  Combine 3/4 cup bouillon, red wine, soy sauce, garlic and onion; add to the skillet.  Deglaze the skillet.

 

 

Blend the cornstarch with 1/4 cup bouillon; stir into the wine mixture.  Cook on medium heat stirring constantly until mixture is smooth and thick.  Spoon mixture over meat in the casserole and stir to blend.  Cover the casserole and bake at 275° for 1 hour.  Then add the mushroom soup to the casserole; stirring to blend.  Add salt, to taste, and bake 1 to 2 hours at 250°.

 

Serve over rice. 

 

Makes 6 to 8 servings.