Recipe by ebbtide
Could not find the taste I wanted, and did not want the creaminess of so many canned soup recipes. So, concoted this one and was very pleased with the results. Hope you do, too. Warning- use sirloin tips and NOT stew beef, unless you're prepared to cook dish much, much longer.
Top Review by cali~jenn
This recipe turned out very good. I have no idea what sirloin tips are exactly (what was at the store by that name was very thin sliced meat which isnt what i pictured when i read this recipe) so I used top sirloin and cut it up to bite sized pieces. I am not good at the flour and browning part I think I put too much in the pan at the same time or something but the flavor was great. I served it with brown rice the first night and it was MUCH better with mashed potatoes the second night. To me this tasted like a roast since the gravy is similar to what i make in the crock pot but it was good! Thanks for sharing. :)
- 1 lb sirloin, tips
- 1 (1 ounce) packet dry onion soup mix
- 2 cups water
- 1⁄2 cup red wine
- 1 cup chopped mushroom
- 2 tablespoons olive oil
- 1⁄2 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
Directions See How It's Made
- Place tips in a plastic bag, add flour, salt and pepper and shake well, insuring that all tips are coated.
- In large skillet, heat oil over medium high heat. Add tips and mushrooms and stir until all tips have browned. Leave oil and flower mixture in pan.
- Add water, wine and dry soup mixture. Stir well, cover pan and reduce heat to a simmer.
- Simmer for 30 minutes, stirring ocassionally and adding water, if needed.
- Serve tips and gravy over rice, pasta, or baked potato.