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| Simple Sirloin Tips of Beef Vegetable Soup |
3/4 pound boneless beef sirloin tips
1 tablespoon oil
3 cups water
1 1/4 cup beef broth
16 ounce can diced tomatoes, undrained
1/4 cup barley, rinsed
2 teaspoons paprika
1 medium onion, sliced
2 bay leaves
1 1/2 cups frozen mixed vegetables
Salt
Black pepper |
Heat oil in Dutch oven or large saucepan over medium high heat.
Brown beef sirloin tips in oil on all sides. Stir in water, beef
broth, tomatoes, barley, paprika, onion and bay leaves. Bring to
a boil, reduce heat and cover. Simmer one and one-fourth to one
and one-half hours, stirring occasionally.
Add vegetables and
simmer twenty minutes more until vegetables and beef are tender,
stir occasionally. Remove bay leaves. Season to taste with salt
and pepper.
Serves 6. |
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| Beef Steak Soup |
2 pounds beef sirloin tips
2 tablespoons vegetable oil
Salt and freshly ground pepper
1 medium onion, chopped
2 cloves garlic, minced
5 cups water
1/2 cup Worcestershire sauce
1 teaspoon cracked pepper
1/2 teaspoon paprika
2 1/2 cups uncooked, medium egg noodles (about 6 ounces)
2 cups sliced fresh mushrooms
2 cups shredded cheddar cheese (about 8 ounces) |
Place beef sirloin tips in heated oil in a Dutch oven. Sprinkle
generously with salt and pepper. Brown beef on all sides,
stirring occasionally. Add onion and garlic; cook two minutes,
stirring occasionally. Add water, Worcestershire sauce, cracked
pepper, and paprika. Bring to a boil; cover, reduce heat, and
simmer for one hour and fifteen minutes.
Stir in egg noodles and mushrooms. Bring to a boil; cover,
reduce heat, and simmer for thirty minutes or until beef is
tender and noodles are cooked. Ladle soup into individual serving
bowls and top with shredded cheese.
Makes about 7 cups of
soup. |
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| Connecticut Beef Supper |
2 pounds beef sirloin tips
2 tablespoons shortening
2 large onions, sliced
1 cup water
2 large potatoes, pared and thinly sliced
1 can condensed cream of mushroom soup
1 cup dairy sour cream
1 1/4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1 1/4 cups of a wheat flake cereal, crushed |
Place beef in a hot skillet with melted shortening. Add onion
and stir until beef is brown and onion is tender. Add water; heat
to boiling. Reduce heat; cover and simmer for fifty minutes.
Preheat oven to 350 degrees F. Pour beef and onion mixture into
ungreased baking dish (13X9X2 inches). Arrange potato slices on
meat. Stir together soup, sour cream, milk, salt and pepper; pour
over potatoes. Sprinkle with cheese and cereal. Bake uncovered
for one and one-half hours or until beef and potatoes are tender.
Serves 6 to 8 |
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| Skewered Steak with Vegetables |
2 pounds boneless sirloin tips of beef
1/2 cup Chablis or other dry white wine
1/2 cup vegetable oil
2 tablespoons chili sauce
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried whole oregano
1/2 teaspoon dried whole thyme
1 clove garlic, crushed
1/2 pound fresh mushroom caps
2 large green peppers, cut into 1 1/2 inch pieces
1 pint cherry tomatoes
4 small yellow squash, cut into 1 inch thick slices
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Marinate sirloin tips in next nine ingredients for at least an
hour, but preferably overnight. Drain off marinade and reserve
for basting meat while cooking. Alternate beef cubes with
vegetables on skewers and grill.
Serves 8. |
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| Marinated Beef Kabobs |
1 pound boneless sirloin tips of beef
1 (8 ounce) bottle Russian salad dressing
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/8 teaspoon garlic powder
1/8 teaspoon pepper
About 10 slices bacon, cut in half
2 medium size green peppers, cut into 1 inch pieces
1 large onion, cut into 2 inch pieces
1/2 pound fresh mushrooms
1 pint cherry tomatoes
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Place sirloin tips of beef cubes in a shallow container. Combine
dressing and next 4 ingredients, stirring well; pour over meat.
Cover and refrigerate at least 8 hours, stirring
occasionally.
Remove meat from marinade, reserving marinade. Wrap bacon around
meat cubes; secure with wooden picks. Alternate meat and
vegetables on skewers. Grill kabobs over medium hot coals 10
minutes or until desired degree of doneness. Turn and baste
frequently with marinade.
Yield: 4 servings
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| Beef Sirloin Tips Chile Kabobs |
Grilling brings out the best flavor in these
tender cubes of beef. Instead of onions, we used scallions in our
kabobs.
2 pounds boneless sirloin tips of beef or tenderloin tips
2 tablespoons canola oil
2 large garlic cloves, pushed through a press
1 tablespoon chili powder
Dash ground red pepper
8 green onions, cut into 2-inch pieces
2 tablespoons chopped fresh parsley
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Combine oil, garlic, chili powder and red pepper in a bowl.
Add beef and green onions; toss to coat. Let marinate 20
minutes.
Prepare a medium heat grill. Alternately thread beef and green
onion pieces on eight 12 inch skewers. Grill kabobs 10 to 12
minutes, turning occasionally, for medium-rare to medium
doneness. Season to taste with salt; sprinkle with parsley.
Servings: 4 |
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| Beef Stew with Red Wine |
The technique of reducing the wine before adding the beef allows
for almost all of the alcohol to burn off and produces a very
rich tasting sauce.
3 pounds Beef Sirloin Tips, cut into cubes
1/2 cup flour or baking mix
1/4 pound sliced bacon
1 tablespoon oil
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, pushed through a press
2 cups dry red wine
1 can(14 1/2 ounces) reduced sodium beef broth plus 1 can
water
1 bay leaf
1 teaspoon dried thyme
1 tablespoon butter
1/2 pound button mushrooms
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Spread flour or baking mix in a shallow plate; dredge beef
pieces, tap off excess. In a large Dutch oven over medium heat,
cook bacon until crisp. Remove bacon, crumble and set aside.
Add oil to bacon fat in Dutch oven. Brown beef in batches.
Transfer to a platter. Add onion, carrot and celery to Dutch
oven; cook 8 minutes, until softened. Pour in wine; increase heat
to high. Boil wine until reduced to 1 cup, about 5 minutes.
Return beef and accumulated juices to Dutch oven. Pour in
beef broth and water; add bay leaf and thyme. Reduce heat to low;
cover partially and simmer 1 hour, until beef is tender.
Melt butter in a large skillet over medium heat. Saute
mushrooms until golden, 5 minutes. Add mushrooms to stew,
along with reserved bacon. Remove bay leaf.
Servings: 6 |
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| Beef Burrito |
To make a complete meal, roll shredded beef in
tortillas and top with sour cream, chopped green onions and
salsa.
2 pounds boneless beef sirloin tips
1/4 cup green salsa
2 garlic cloves, pushed through a press
2 green onions, chopped
1 jalapeno pepper, seeded and chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
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Place beef, salsa, garlic, green onions, jalapeno, chili
powder, cumin and salt in slow cooker. Cover and cook on low for
8 hours or until beef is very tender.
Remove beef, and shred with two forks. Mix beef with 1/2 cup
cooking juices before filling tortillas.
Servings: 6 |
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| Beef Sirloin Tips Stew |
The alcohol in the wine evaporates during
cooking, leaving an flavorful sauce. The cooking time is long,
but mostly does not require attending to.
1 1/2 pounds sirloin tips of beef
1 tablespoon herbes de Provence
1 teaspoon paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
2 tablespoons butter
1 cup frozen pearl onions (onions do not need to be
defrosted)
2 cloves garlic, pushed through a press
2 cups red wine (Merlot or Cabernet Sauvignon)
1 pound green beans, cut into 1 inch pieces
1 carrot, cut into 1 inch ribbons with a vegetable peeler
2 tablespoons Corn Starch
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Heat oven to 325 degrees F. Toss beef with herbs, paprika, salt and
pepper. Heat half the oil in a Dutch oven over medium-high heat.
Brown half the beef; transfer to a bowl. Repeat with remaining
oil and beef. Set aside beef.
Melt butter in Dutch oven. Add onions; cook 7 to 8 minutes
until onions begin to brown. Add garlic during last 2 minutes of
cooking time. Add reserved meat and accumulated juices, wine and
2 cups water. Bring to a boil. Cover Dutch oven and place in
oven. Cook 2 hours, until beef is tender.
Add green beans; cook 15 minutes more, just until beans are
tender. Transfer Dutch oven to stovetop over medium-high heat.
Add carrot; cook 5 minutes. Stir in thickener combined with a few
tablespoons of the juices; cook 2 minutes more, stirring, until
sauce thickens.
Servings: 6 |
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| Curried Beef Sirloin Tip Kabobs |
Here's a simple yet different way to enjoy
sirloin tips, with ingredients you probably have on hand. Green
onions are a lower-carb substitute for the more traditional
onions typically used on kabobs.
1 tablespoon canola oil
1 large clove garlic, pushed through a press
2 teaspoons curry powder
1/4 teaspoon cayenne pepper (optional)
1 pound boneless beef sirloin tips
4 green onions, cut into 2" pieces
Salt
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Combine oil, garlic, curry powder and cayenne pepper (if
desired) in a large bowl; add beef and green onions. Alternately
thread beef and green onions onto four 12" metal skewers.
Place kabobs on grill over medium coals. Grill 8 to 10 minutes,
turning occasionally, for medium. Season to taste with salt.
Servings: 2 |
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| Mexican Style Chili |
For a more distinctive flavor use Mexican-style
chili powder. Jarred roasted garlic cloves can be found in
well-stocked supermarkets.
5 pounds boneless beef sirloin tips
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil or vegetable oil, divided
1 medium onion, chopped
3 tablespoons Mexican-style chili powder
1 (14.5 ounce) can diced tomatoes with green chiles
3/4 cup dry red wine or chicken broth
4 large roasted garlic cloves, minced
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Heat oven to 325 degrees F. Toss beef sirloin tips with salt and
pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat.
Add one-third of the beef and brown on all sides, about 5
minutes. Transfer to a bowl and repeat two more times with beef
and oil.
Add the last 1 1/2 teaspoons oil to Dutch oven and cook onion
until lightly browned. Stir in chile powder, tomatoes, wine and
garlic; bring to a simmer. Return beef and accumulated juices to
Dutch oven. Cover and bake 2 1/2 hours, stirring once halfway
through cooking time, until beef is very tender.
Servings: 8 |
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| Easy Salsa Chili |
3 pounds boneless beef sirloin tips, cut into small
pieces
2 tablespoons vegetable oil
1 can (14.5 ounces) diced tomatoes
1 cup reduced sodium beef broth
2 garlic cloves, pushed through a press
1/2 cup medium thick and chunky salsa
2 tablespoons chili powder
1 teaspoon dried oregano leaves
Sour cream (optional)
Thinly sliced green onions (optional)
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Heat oil in a Dutch oven or large pot over medium heat until
hot. Brown beef sirloin tips in batches. Return beef and
accumulated juices to Dutch oven.
Stir in tomatoes, broth, garlic, salsa, chili powder and
oregano. Bring to a boil; reduce heat to low. Cover tightly and
simmer 1 1/2 to 1 3/4 hours, until beef is tender. Serve with
sour cream and green onions, if desired.
Servings: 6 |
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| Beef Sirloin Tips Vegetable Soup |
1 1/2 pounds beef sirloin steak tips, cut into small
pieces
2 tablespoons butter
1 teaspoon dried thyme
8 ounces mushrooms, sliced
1 portabello mushroom, diced
1 1/2 teaspoons salt, divided
3/4 teaspoon black pepper, divided
1/2 cup red wine
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, pushed through a press
1 small carrot, diced
1 celery stalk, diced
1 cup canned diced tomatoes
2 cans (14.5 ounces each) beef broth, plus 2 cans water
1 bunch escarole, washed, tough ribs trimmed, cut into 1/2"
strips
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In large non-stick skillet melt butter over medium-high heat;
add thyme and mushrooms; sprinkle with 1 teaspoon salt and 1/4
teaspoon pepper. Cook 10 minutes or until almost dry. Add wine;
cook 3 minutes until syrupy.
Meanwhile, toss beef sirloin tips with remaining teaspoon salt
and teaspoon pepper.
In large pot over medium-high heat, heat
olive oil; add onion and garlic. Cook 3 to 5 minutes until onions
are translucent, stirring occasionally. Raise heat to high; add
beef. Cook 10 minutes until browned. Add carrots, celery
tomatoes, broth and water. Bring to boil, reduce heat, simmer 15
minutes; add escarole and skillet mixture. Simmer 10 minutes
until escarole is cooked.
Servings: 8 |
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| Beef Sirloin Tips Pie with Herbs |
1 pound beef sirloin tips
1/4 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup salad oil or shortening
1/2 cup chopped onion
1/2 cup chopped celery
2 cups water
1/2 bay leaf
1/4 cup chopped fresh basil (substitute 1 teaspoon dried
basil)
2 tablespoons finely chopped parsley
2 cups peeled, cubed cooked potatoes
1 1/2 cups sliced cooked carrots
Pastry for a single-crust pie |
Mix flour, salt, and pepper and dredge the beef sirloin tips
with the seasoned flour. In a large skillet, heat the oil and
brown the meat on all sides. Add the onion and celery and saute'
five minutes.
Stir in the remaining seasoned flour and gradually add the
water. Cook, stirring, until thickened. Add bay leaf, cover the
skillet and simmer over low heat until the beef is tender, about
one and one-half hours. Discard the bay leaf.
Preheat oven to a hot, 425 degrees F. Add parsley, potatoes and
carrots to the beef and allow mixture to cool until lukewarm.
Place mixture into a one and one-half quart casserole and top
with pastry. Flute the edges of the pastry and cut gashes in the
top for the steam to escape. Bake for twenty-five minutes.
Serves
4 for 6. |
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| Sirloin Tips of Beef Casserole with Dumplings |
2 pounds sirloin tips of beef
1/3 cup flour
1 teaspoon paprika
1/4 cup shortening or oil
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup water
1 can cream of chicken soup
1 3/4 cups water
1 3/4 cups small whole onions, cooked and drained (frozen are
easiest)
Dumplings:
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon celery seed
1 teaspoon onion flakes
1 tablespoon poppy seed
1/4 cup oil
1 cup milk
1/4 cup butter, melted
1 cup bread crumbs
Sauce:
1 can cream of chicken soup
1 cup sour cream |
Place beef sirloin tips in a large bowl.
Combine one-third cup of flour with paprika and toss with beef
tips in bowl. In a large frying pan, brown beef in shortening.
Add salt, pepper and water. Simmer, covered for thirty minutes or
until tender.
Pour beef mixture into a thirteen by nine-inch
baking dish or three quart casserole. In the same frying pan,
bring soup and water to a boil, stirrng constantly. Combine with
beef mixture in baking dish. Add onions.
In a large bowl, combine first seven dumpling ingredients. Add
oil and milk; stir until just moistened. Combine butter and
crumbs. Drop rounded tablespoons of the dough onto crumb mixture;
roll to coat well with crumbs. Top casserole with dumplings. Bake
uncovered at 425 degrees for twenty to twenty-five minutes or
until deep golden brown. If desired serve with Sauce.
For Sauce: In a small
saucepan, combine cream of chicken soup and sour cream. Heat to
boiling (add milk if thinner sauce is desired).
Serves
8. |
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| Burgundy Beef |
2 pounds beef sirloin steak tips
2 tablespoons shortening
5 medium onions,sliced
1/2 pound mushrooms, trimmed and sliced
1 teaspoon salt
1/4 teaspoon marjoram leaves
1/4 teaspoon thyme leaves
1/8 teaspoon pepper
1 1/2 tablespoons flour
3/4 cup beef broth
1 1/2 cups red burgundy wine |
In a large skillet melt shortening, add onions and mushrooms;
cook and stir until onions are tender. Remove onions and
mushrooms and set aside. In same skillet, brown beef; add more
shortening if necessary. Sprinkle seasoning and herbs over
beef.
Mix flour and broth; stir into skillet. Heat to boiling,
stirring constantly. Boil and stir for one minute. Stir in wine.
Cover and simmer for one and one-half to two hours, or until beef
is tender. (Liquid should always just cover the meat. If
necessary, add more broth and wine; one-part broth to two-parts
wine.)
Gently stir in reserved onions and mushrooms; cook fifteen
minutes or until heated through.
Serves 4 to 6. |
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| Beef Skillet Supper |
2 pounds beef sirloin tips
3 tablespoons shortening
1 small onion, chopped
1 1/2 cups water
1 can (11 ounces) mandarin oranges, drained and syrup
reserved
1/3 cup soy sauce
1/2 teaspoon ginger
2 tablespoons cornstarch
1/4 cup cold water
1 small green pepper, cut into strips
1/2 pound mushrooms, sliced
2 cups diagonally sliced celery or celery cabbage (1/2 inch
pieces)
1 can (5 ounces) sliced water chestnuts, drained |
Place beef sirloin tips in a large skillet with shortening and
onion. Cook over medium heat until onion is tender. Drain off
fat. Add one and one-half cups water, the reserved mandarin
oranges syrup, soy sauce and ginger. Heat to boiling. Reduce
heat; cover and simmer one and one-half hours or until beef is
tender.
Blend cornstarch and one-fourth cup of water; stir into beef
mixture. Cook over medium heat, stirring constantly, until
mixture thickens and boils. Boil and stir for one minute. Stir in
green pepper, mushrooms, celery and water chestnuts. Cover; cook
over low heat for five to seven minutes. Just before serving,
fold in mandarin orange segments.
Serves 6. |
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| Paprika Beef |
2 pounds beef sirloin steak tips
1/4 cup shortening
1 cup sliced onion
1 small clove garlic, minced
3/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
Dash cayenne red pepper
1 1/2 cups water
2 tablespoons flour
1/4 cup water
3 cups hot cooked noodles |
Brown sirloin tips in shortening in a large skillet. Add onion
and garlic. Stir and cook until the onion is tender. Stir in
ketchup, Worcestershire sauce, brown sugar, salt, paprika, dry
mustard, cayenne pepper, and one and one-half cups of water.
Cover and simmer two to two and one-half hours.
Blend flour with one-fourth cup of water; stir gradually into
beef mixture. Heat to boiling, stirring constantly. Boil and stir
for one minute. Serve over noodles.
Serves 6 to
8. |
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| Beef Sirloin Tips Fajitas with Peppers |
Marinade:
3 garlic cloves, pushed through a press
1 teaspoon salt
2 tablespoons lime juice
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 tablespoons olive oil
Filling:
2 1/2 pounds beef sirloin steak tips
1 tablespoons canola oil
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 small red onion, thinly sliced
12 controlled carb flour tortillas
3/4 cup green salsa
3/4 cup sour cream
1/4 cup chopped fresh cilantro
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Make marinade: In a large bowl or resealable plastic bag,
combine garlic, salt, lime juice, jalapeo, cumin and olive oil;
whisk together. Add sirloin steak pieces to marinade; coat well.
Marinate, refrigerated at least 1 hour.
Heat oven to 350 degrees F. Wrap tortillas in foil; place in oven to
warm 15 minutes before serving.
Remove sirloin tips from marinade; discard marinade. Grill 5
inches over hot coals (or over medium-high heat) 3 to 4 minutes
per side for medium-rare doneness; set aside. In a large skillet
over medium-high heat, heat canola oil. Add bell peppers and
onion and cook 5 minutes, until vegetables are softened.
Slice sirloin tips thinly across the grain. To assemble
fajitas, spread tortillas with salsa, top with beef slices and
vegetable mixture, sour cream, and cilantro. Fold over and
serve.
Servings: 6 |
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| Beef Kabobs Deluxe |
2 pounds beef sirloin tips
1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup vinegar
1/2 teaspoon pepper
6 to 8 boiling onions
1/2 pound fresh mushrooms
1 cup cherry tomatoes
1 large green pepper, cut into 1 inch pieces |
Place meat cubes in a large shallow container. Combine oil, soy
sauce, vinegar, and pepper, stirring well; pour over meat. Cover
and refrigerate at least 4 hours, stirring meat occasionally.
Parboil onions 3 to 5 minutes. Drain. Remove meat from marinade,
reserving marinade. Alternate meat and vegetables on skewers.
Grill kabobs over medium coals 5 minutes on each side or until
desired degree of doneness. Baste frequently with marinade.
Yield: 6 to 8 servings. |
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| Sirloin Tips of Beef with Sour Cream |
2 pounds beef sirloin tips
1/3 cup flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup salad oil or bacon drippings
1 cup water or tomato juice
3 tablespoons grated onion
1/2 teaspoon thyme
1/2 bay leaf
1 package frozen peas
1 cup sour cream
1 tablespoon horseradish |
Mix the flour, salt and pepper. Dredge the sirloin tips in the
seasoned flour.
In a Dutch oven heat the oil, add the sirloin
tips and brown quickly on all sides. Add the water, onion, thyme,
and bay leaf. Cover tightly and simmer gently for about two and
one-fourth hours or until the beef is tender. Add the peas and
simmer an additional ten minutes, ot until cooked.
Stir in the
sour cream and horseradish and heat but do not allow to boil.
Serves 6. |
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| Beef Stew with Dumpling Crust |
1 1/2 pounds beef sirloin steak tips
2 tablespoons oil
1 teaspoon dry mustard
1 teaspoon marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1 bay leaf
4 cups water
1 1/4 cups beef broth
2 cups cubed rutabaga or 2 carrots,
sliced
2 stalks celery, cut into 1-inch pieces
1 medium potato, peeled and cubed
1 medium green pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
Dumplings:
1 1/2 cups all purpose flour
2 tablespoons finely chopped parsley
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
6 to 7 tablespoons cold water
1/4 cup flour
1/4 cup cold water |
In a Dutch oven, heat oil over medium-high
heat; brown beef sirloin tips in hot oil. Stir in dry mustard,
marjoram, one-half teaspoon salt, pepper, garlic and bay leaf.
Add four cups water and beef broth; bring to a boil. Reduce heat;
cover and simmer one and one-half hours or until beef is tender.
Discard bay leaf. Add vegetables; return to boil. Cover and
simmer for ten minutes more.
Meanwhile, lightly spoon one and one-half cups of flour into a
measuring cup; level off. In medium bowl, combine flour, parsley,
baking powder and one-half teaspoon salt. Cut in shortening with
pastry blender or fork until the consistency of coarse meal. Add
six to seven tablespoons cold water; stir with fork until mixture
leaves sides of bowl and forms a ball. Turn onto floured surface;
gently knead five or six times. Roll to one-eighth inch
thickness; cut into one-inch wide strips.
In a small bowl, combine one-fourth cup flour and one-fourth cup
water; mix well. Stir into stew until thickened and bubbly.
Arrange dough strips lattice-fashion over hot, bubbling stew.
Cover, cook over medium heat for twenty-five minutes or until
dumplings are flully.
Serves 6.
Note: at high altitude it may be
necessary to add an additional one to two tablespoons of water to
the dumpling dough. |
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| Barbecued Beef for Sandwiches |
4 cups sirloin tips of beef, cooked and
shredded
1/4 cup firmly packed brown sugar
1 tablespoon dry mustard
1/4 teaspoon pepper
1 1/2 cups water
1/4 cup vinegar
1/4 cup butter
1/2 teaspoon salt
1 cup ketchup
1 tablespoon Worcestershire sauce
8 round buns |
In large skillet, combine beef, brown sugar, mustard, pepper,
water, vinegar and butter. Bring to a boil. Cover, reduce heat
and simmer twenty minutes.
Add salt, ketchup, and Worcestershire
sauce. Simmer uncovered for twenty to twenty-five minutes or
until desired consistency is achieved. Serve on sliced buns.
Makes 8 servings, 1/2 cup each. |
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| Braised Sirloin Tips |
1 to 1 1/2 pounds beef sirloin steak tips, cubed
1 clove garlic
2 tablespoons shortening
1/4 to 1/3 cup burgundy, or similar wine
Dash of soy sauce to taste
1/4 cup water
1/4 teaspoon onion powder
2 tablespoons cornstarch
4 cups recently cooked (or re-warmed) rice
1 can beef bouillon
1 can drained mushrooms
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Brown sirloin in shortening. Stir in the bouillon, wine, soy (if
desired), garlic and onion powder. Bring to a boil, reduce heat,
cover and simmer for about 1 hour.
Blend cornstarch and water.
Stir into beef just before serving. Stir constantly until mixture
thickens. Serve over hot rice. |
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