Braised Sirloin Tips over Rice

1-1/2 lb fresh mushrooms, sliced
1/4 cup melted butter or margarine, divided
1 tbs salad oil
3 lb sirloin steak, cut into 1inch cubes
3/4 cup beef bouillon
3/4 cup red wine
2 cloves garlic, minced
1/2 onion, grated
2 tbs cornstarch
1/3 cup beef bouillon
10-3/4 oz can cream of mushroom soup, undiluted
Salt to taste

Sauce mushrooms in 2 tbs butter until lightly browned; spoon into a 3-quart casserole. Add remaining butter and salad oil to skillet; add meat, and brown on all sides. Spoon over mushrooms.

Combine 3/4 cup bouillon, wine, garlic, and onion; add to skillet, scraping bottom to Salvage all particles.

Blend cornstarch with 1/3 cup bouillon; Stir into wine mixture. Cook, stirring constantly, until smooth and thickened. Spoon over meat, stirring gently to mix. Cover and bake at 275F for 1 hour. Add mushroom soup, stirring until smooth. Add salt to taste. Bake 10 to 15 minutes longer. Serve over rice.

Yield: 8 servings.

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Cajun Country -- New Iberia, Louisiana