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This was okay, but it wasn't as enjoyable as I expected. I used small button mushrooms and left them whole. In retrospect, I would slice them as the recipe calls for. Also, I would consider using a tin of Campbell's Cream of Mushroom and Onion soup with some chopped onion or shallot instead of the dried onion soup mix. And maybe a little water or beef stock to balance out the sauce.

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barrdbarrbarr December 14, 2009

I used the less sodium cream of mushroom and red cooking wine along with some fresh herbs and 3-4 cloves of whole garlic. The sirloin tip worked out great, thanks for the post!

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carmenskitchen July 18, 2009

Easy and so delicious! I used 3 pounds sirloin tip, white button mushrooms and added in minced garlic, shallot, Worcestershire sauce, a pinch of sugar, pinch of thyme and a bay leaf. I served it over egg noodles and garnished it with parsley and served steamed broccoli and baked sourdough rolls on the side . The sirloin tip comes out so much more juicy and tender than using stew meat or chuck roast! I will use this recipe alot-thanks!

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bad kitty 1116 May 04, 2009

*PAC Spring 2008*...review This was super easy and quite the success for my family! I used beef sirloin found on sale that was already cubed up for me and kept my mushrooms whole cause we like the chunkiness of them that way. I also used a mix of baby portabellas and baby buttons because I had both on hand. Served with egg noodles and there was hardly nothing left. My kids all loved it and say "yes" to making again!! Thanks for yet another great recipe.

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Denise Powell April 08, 2008
Slow Cooker Burgundy Beef Tips