Braised Sirloin Tips
Juicy sirloin tips braised with mushrooms and red wine, infused with garlic and onions, creating a hearty, savory dish perfect for family dinners or special occasions.
Ingredients
- 3 tablespoons butter or margarine ⓘ
- 1 1/2 pounds fresh mushrooms, sliced ⓘ
- 1 tablespoon salad oil ⓘ
- 3 pounds sirloin steak or beef tenderloin tail, cut into 1-inch cubes ⓘ
- 3/4 cup beef bouillon ⓘ
- 3/4 cup Burgundy ⓘ
- 2 tablespoons soy sauce ⓘ
- 2 cloves garlic, minced ⓘ
- 1/2 onion, grated ⓘ
- 2 tablespoons cornstarch ⓘ
- 1/3 cup beef bouillon ⓘ
Instructions
- Heat 1 tablespoon of butter in a skillet.
- Add sliced mushrooms and cook until they just begin to turn brown.
- Transfer the mushrooms to a deep casserole.
- Add remaining 2 tablespoons of butter and salad oil to the skillet and heat.
- Brown the beef cubes on all sides.
- Remove the browned beef and add it to the casserole with the mushrooms.
- Pour in 3/4 cup beef bouillon, Burgundy, soy sauce, minced garlic, and grated onion.
- Cover and simmer until the beef is tender, about 1 hour.
- Mix 2 tablespoons of cornstarch with 1/3 cup beef bouillon to make a slurry.
- Stir the slurry into the casserole to thicken the sauce and cook until it thickens.
Tips & Substitutions
For enhanced flavor, consider marinating the beef cubes in the Burgundy and soy sauce for a few hours before cooking. If you can't find Burgundy, any dry red wine will work well. If you're short on time, use pre-sliced mushrooms to save on prep. You can also substitute cornstarch with flour for thickening if necessary. Be sure not to rush the browning process as it adds depth to the dish.
Serving Suggestions
Serve the braised sirloin tips over a bed of creamy mashed potatoes or with crusty bread to soak up the rich sauce. A side of steamed green beans or a fresh salad pairs wonderfully to balance the meal. For a comforting option, consider serving alongside the Bean Pot For A Crowd for a hearty family dinner.
Storage & Reheating
Store leftover braised sirloin tips in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of beef bouillon or water if the sauce has thickened too much. You can also microwave in short intervals, stirring frequently, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Sirloin Tips contains roughly 2631 calories, with 33g protein, 173g carbohydrates, and 203g fat. It is an excellent source of protein (66% of the Daily Value), iron (65% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while sirloin steak or beef tenderloin tail is recommended, you can substitute with chuck roast or brisket for a more budget-friendly option. Just keep in mind that tougher cuts may require a longer cooking time to become tender.
Is there a way to make this dish gluten-free?
Absolutely! You can easily make this dish gluten-free by substituting soy sauce with tamari or a gluten-free soy sauce alternative. Additionally, use cornstarch as a thickener, which is naturally gluten-free, ensuring all the ingredients align with gluten-free dietary needs.
What can I do if the sauce is too thin?
If you find the sauce is too thin, simply mix an additional tablespoon of cornstarch with a small amount of cold water to create a slurry, then stir it into the sauce while it's simmering. Allow it to cook for a few more minutes until it thickens to your desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).