1409 Chestnut Street, Atlantic, Iowa 50022
Phone: (712) 243-5652
Email: chestnut@metc.net

A Recipe From Barbara

Braised Sirloin Tips

1 1/2 pounds fresh mushrooms, sliced
4 tablespoons butter, divided
1 tablespoon vegetable oil
3 pounds sirloin roast, cut into 1-inch cubes
3/4 cup beef bouillon
3/4 cup dry red wine
2 tablespoons soy sauce
2 large cloves garlic, minced
1 large onion, finely chopped
2 tablespoons cornstarch
1/3 cup strong beef bouillon
1/2 can (10 3/4) cream of mushroom soup
Undiluted ground black pepper to taste

In a large skillet, gently saute fresh mushrooms in 2 tablespoons butter until lightly browned. Spoon mushrooms into 3 quart oven -proof casserole dish. Add remaining butter and oil to skillet; add meat and brown on all sides. Spoon beef cubes over mushrooms in casserole dish. Combine 3/4 cup bouillon, wine, soy sauce, garlic, and onions. Add to skillet and continue cooking, scraping bottom of the pan to salvage all particles. Blend cornstarch with 1/3 cup bouillon and stir into wine mixture. Cook, stirring constantly, until smooth and thickened. Spoon sauceover meat, stirring gently to mix. Cover and bake in 275* oven for 1 hour. Add mushroom soup, stirring until smooth. Add pepper to taste. Bake 15 to 20 minutes longer.

Serves 6 - 8 people.