Braised Sirloin Tips With Rice

Braised Beef tips in a dark brown sauce. I first had this in 1968 on a prom date in Olney, MD at the Olney Inn. I searched for the recipe for years... this is it! SOURCE SOUTHERN LIVING- DINNER AND SUPPER COOKBOOK with modifications by Shadows

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs fresh mushrooms, sliced
• 1⁄4 cup butter, melted divided
• 1  tablespoon olive oil
• 1  slice bacon, cut into small pieces
• 3  lbs  sirloin, cut into 1 inch cubes
• 3⁄4 cup  beef bouillon
• 3⁄4 cup red wine
• 2  tablespoons soy sauce
• 2  garlic cloves, minced
• 1⁄2 large onion, grated
• 2  tablespoons cornstarch
• 1⁄3 cup  beef bouillon
• 10 3⁄4 ounces  cream of mushroom soup, undiluted
•  salt
•  rice

Directions

1. Saute` mushrooms and bacon* pieces in butter until lightly browned; spoon into a casserole.
2. Add remaining butter and olive oil to skillet; add meat, and brown on all sides.
3. Spoon over mushrooms.
4. Combine bouillon, wine, soy sauce, garlic and onion; add to skillet, scraping bottom to salvage all particles.
5. Blend cornstarch with bouillon; stir into wine mixture.
6. Cook, stirring constantly, until smooth and thickened.
7. Spoon over the meat, stirring gently to mix.
8. Cover and bake at 275o F for 1 hour. Add mushroom soup, stirring until smooth.
9. Add salt to taste.
10. Bake 10 to 15 minutes more.
11. Serve over cooked rice.
12. *Original recipe did not contain bacon.