Wednesday, May 11, 2011

Braised Sirloin Tips

This is what I like to call a Sunday meal.  Sunday meals are ones that usually take a little longer to cook, they might be a little heartier than normal and are worthy of a special occasion.  Chicken and Rice, Beef Stew, Chicken Noodle Soup, and Pot Roast are among these kinds of meals.  I feel like this meal, though, has some elegance to it.  

I have been making this recipe for about a year now, adapting it along the way.  The original recipe came from a former coworker.  She brought leftovers to work and they literally made my mouth water every time.  Just by looking at it I knew I would love it.  As I mentioned, I have made quite a few changes to her recipe to make it my own but it is so full of flavor and I really enjoy making it.

I usually serve it over egg noodles but I have served it with brown rice as well.    This is one that gets better the longer you leave it on the stove.  The meat gets so tender and delicious and it literally tastes like you have slaved over the stove all day.  However, it only takes about 10 minutes to get going and then it’s practically done.  I love filling my house with the fragrant aroma of this dish simmering away and your family will love it too.

On a side note, it’s healthy too.  Sirloin is typically a fairly lean cut of beef and when combined with a little olive oil and just a small amount of butter, it makes for a very flavorful, healthy meal!

Braised Sirloin Tips Recipe (printable version)

  • 1/2 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 Tbs. olive oil
  • 1 Tbs. butter
  • 1/2 tsp. thyme
  • 1 pound thin-cut sirloin strips, cut into 1-inch strips
  • 1/2 cup red wine of your choosing
  • 32 ounces beef broth
  • 2 Tbs. soy sauce (I like reduced-sodium)
  • 3 Tbs. cornstarch
  • 6 Tbs. Water

In a large saucepan or chicken fryer, melt butter and heat olive oil.  Add onion and garlic and sauté until onions are opaque and very fragrant.  Add thyme and stir. 
Add meat attempting to spread out to a single layer.  Allow the meat to cook for 2-3 minutes without moving it.  After 2-3 minutes, flip each piece over and allow to cook for 3-4 minutes more until most of the pink is gone. 
Stir and add the wine to deglaze the pan.  Allow the alcohol to cook out and then add the beef broth and soy sauce.
Bring to a boil and reduce heat.  Cover and simmer for one hour (or longer if you have time) until meat is tender.  In a small bowl, mix water and cornstarch together, whisk to combine.  Return the meat to a boil and whisk in the cornstarch mixture, allow sauce to thicken.
Serve over egg noodles or brown rice.
If you prefer to skip the rice or pasta, add a little less beef broth, allow it to thicken to your desired consistency.  Serve the beef alone with the gravy along with some potatoes or veggies!
Original Recipe 


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