Family Recipe for Sirloin Tips

This is the recipe for the sirloin tips I made the other night.

2 - 3 lbs Round steak cut into bite-size strips or chunks against the grain (perpendicular to the muscle direction - call mom if you need help here)
several tablespoons Paprika (use your own judgement the first time then add or subtract and put the number you like here)_______
(personally I don't think you can add too much, but you might not care for paprika like I do.)
1/2 or one wholeYellow or brown onion finely diced (depends on how well you like onion as to how much)
3 medium cloves garlic (again add or subtract according to your taste), minced
1- 8 or 12 ounce package of sliced fresh mushrooms (or slice your own)
salt and pepper (go light with the salt - taste after it's been cooking for awhile before adding ANY more other than when you first salted the meat)
1 cup red wine (merlot or cabernet - inexpensive) Add more to taste, I do, but then I like food with my wine.
worcestershire sauce 2-3 tablespoons (use your own judgement - even if you doubled it, I doubt it would be too much.)
1/2 cup lite (low sodium) soy sauce
2 to 4 tablespoons corn starch. Start with two and add more if necessary when needed.
garlic salt to taste (on mushrooms only)
1 - 32 oz box vegetable broth (start with about half and then add more as needed to keep amount of sauce you want - you don't have to use it all)
3 beef bullion cubes dissolved in hot water (1/4th cup) or 3 teaspoons granulated beef bullion
1 14 oz can flavored diced tomatoes - I use italian with basil and oregano, but you can use whatever you want.
1/4 cup butter unsalted + 1/8 cups unsalted butter
3-4 tablespoons olive oil + 2 Tablespoons olive oil - all extra virgin.



Add paprika to the steak strips or chunks and place in a large bowl to marinate while you prepare the other ingredients. You can even do this the night before, if you like, but if it doesn't marinate long, don't stress over it. I use lots of paprika.

Use the 1/8 cup butter and 2 Tablespoons olive oil to saute the mushrooms on high heat. They will squeak and this is a good sign, because when they stop squeaking they will start giving up their moisture. This is a good thing. Saute until they're a slight golden brown starting to darken. Sprinkle garlic salt lightly over the mixture and continue to saute until it is mixed in. The mushrooms do not have to be done, they will cook some more. Cover the pan and set aside off the heat.

Add the olive oil to a large deep pan and add the butter. Melt on extremely low heat (I mean low) and add the finely diced onion and minced garlic. Cover and sweat the onions and garlic until transluscent , keeping an eye on them so they don't scorch. This could take about 15 minutes.

When the onions are ready, add the meat to the large pan with the garlic and onion and turn the heat on high. Brown the meat stirring quickly and constantly until all sides are browned. Salt and pepper lightly to bring out the flavor and juices and then Immediately add the red wine directly to the meat. It's OK to leave the juices from the meat in the pan. This will add flavor. Stir in for a few minutes and then add the worcestershire sauce, soy sauce and the vegetable broth. When it is heated enough, add the bullion granules or dissolved cubes to the meat and liquid. Allow to simmer at a brisk simmer covered lightly (leave a little steam gap with the lid, but just a crack). Keep the heat just low enough to prevent boiling over, but don't allow a rapid, rolling boil. (I guess this depends on how deep your pan is.) Check and stir occasionally. Often enough to prevent scorching. You'll have to check it more often the longer it goes. Allow to cook for about 1 and 1/2 hours. Check for tenderness. At this point add the tomatoes and allow to cook for another 1/2 hour. When tender, (it may or may not take quite 2 hours) add the mushrooms and allow to heat through, approximately 10 minutes, until starting to bubble. Add the cornstarch that has been dissolved in about 2 tablespoons of cold water. Add more corn starch if needed (mixed in cold water) until desired thickness is acquired (like a medium gravy). Serve when ready, but it will cover nicely and can easily be reheated just before serving.

Lay the entire mixture over a bed of large egg noodles This should take about 1 large package (16 ounces) of dry noodles that have just been cooked as directed by the manufacturer. If you don't think it is enough, cook more. You can always increase the liquids to make more gravy for coverage. Mix it together and serve to the oohs and ahhs of the family.

This recipe has been reviewed by the sharp eye of Grandma York and has been granted 5 stars of approval. (It doesn't get any better than that!)