Sunday, March 1, 2015

Beef Sirloin Tips & Mushrooms

3 tablespoons olive oil
3 cloves garlic, minced
1 1/2 pounds beef sirloin
1 16 oz. package of fresh mushrooms (can also used canned, drained)
1 8 oz. can tomato sauce
Salt to taste
Freshly ground pepper, to taste
3/4 cup red wine

This is the cut of meat I used.

Cut beef into cubes.  Season with a little salt & pepper.

Cut steak into cubes/1" pieces.

Season with salt & pepper to your suiting (but don't overdo it!)
In a large skillet over medium/high heat, heat the olive oil and brown beef cubes

Add mushrooms, garlic, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are fork tender.  (Cook's Note:  "Fork-tender" means you should be able to stick a fork in a piece and it slides out EASILY.  If not, keep cooking until it does!)  Add a little more wine while cooking if desired.

Note:  When I mixed everything together, the sauce tasted too bitter/acidic,
so I added a tablespoon or so of brown sugar, to add a little sweetness. 

I used fresh, rather than canned mushrooms.

Cook until meat is 'fork-tender' and sauce is the
consistency of barbecue sauce. 
If desired as a topper, caramelize some onions by cutting them in strips or rings.  Then cook the onions over low heat until limp and slightly charred.  This takes about 20 minutes and will bring out some sweetness to the entree.

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