Best 12 Sirloin Tips With Mushrooms Recipes

BEEF SIRLOIN TIP ROAST WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
• Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
• Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.

SIRLOIN TIPS WITH MUSHROOMS

Steps:

• In a skillet, brown beef in butter; remove and set aside. To the same skillet, add the oil and mushrooms, onion and garlic; saute until tender. Add beef; transfer to a greased 1-qt. baking dish. Cover and bake at 325° for 1 hour or until beef is tender., In a saucepan, combine the cornstarch, cream, broth, wine or additional broth, Dijon mustard and soy sauce until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir into meat mixture until blended. Serve over noodles.

SIRLOIN TIPS WITH MUSHROOMS

Steps:

• Preheat oven to 300ºF.
• Melt butter and oil together in a large skillet. Add beef tips and brown on all sides.
• Transfer to a 2-quart baking dish.
• In the same skillet you browned the beef in, saute the mushrooms and garlic until mushrooms are tender, about 3 minute.
• Pour mushrooms and liquid over meat.
• Cover and bake at 300ºF for 2 hours or until meat is tender.
• In a small bowl, combine the mustard, cornstarch, and cream; set aside.
• In the skillet, combine the broth, vinegar, soy sauce, and parsley; bring to a boil. Boil for 2 min; stir in mustard/cream mixture, bring to a boil and cook 2 minute stirring constantly.
• Drain juices from the baking dish with the beef into the broth mixture. Cook over medium heat, stirring constantly until thickened and bubbly.
• Add beef mixture and combine well. Serve over egg noodles.

SIRLOIN TIPS AND MUSHROOMS

Steps:

• Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
• Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.

DIJON SIRLOIN TIPS

Steps:

• In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saute mushrooms until tender, about 3 minutes. Add garlic; cook 1 minute longer. Pour mushroom mixture and drippings over meat. Cover and bake at 325° for 1 hour or until beef is tender., In the same skillet, combine the broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside. Combine the mustard cornstarch and cream; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain juices from baking dish into broth mixture. Cook over medium heat until thickened and bubbly, stirring constantly. Add beef mixture. Serve with noodles. Garnish with parsley if desired.

BEEF SIRLOIN TIP ROAST WITH MUSHROOM GRAVY

Steps:

• Allow the roast to come down to almost room temperature before starting which will take a few hours.
• Meanwhile sauté the fresh mushrooms in a skillet until all moisture is released; set aside (if using canned them omit this step).
• Set oven to 350°F.
• Loosely place a piece of heavy-duty foil in a shallow roasting pan (use a large enough piece to wrap the roast in).
• Rub the meat all over with oil, then season with garlic powder and ground black pepper (do not season with salt).
• Place the roast onto the the foil in the. pan.
• Pour 1-1/4 cups water into the bottom of the foil, then sprinkle dry soup mix over the water.
• Insert a meat thermometer into the middle of the roast.
• Wrap the foil around the roast (leaving the thermometer sticking out of the foil for easy reading, then seal the roast up tightly with foil.
• Cook until an meat thermometer reads 130°F for medium-rare.
• IMPORTANT; start checking the temperature of the thermometer at about 1-1/2 hours.
• Remove the roast to a serving platter then cover just loosely with foil.
• Place the pan drippings into a saucepan.
• In a small cup whisk together the cornstarch with 1/4 cup cold water.
• Gradually whisk into the saucepan then bring to a boil whisking for 2 minutes.
• Add in the sautéed mushrooms to the gravy.
• Serve with the sliced roast.

SIRLOIN TIPS AND MUSHROOMS

Steps:

• Cut beef into cubes.
• In large skillet over medium high heat, heat olive oil and brown cubes with garlic.
• Add mushrooms, tomatoes, salt, pepper, and wine.
• Cook for 30 minutes or until cubes ae tender.

SIRLOIN TIPS AND MUSHROOMS

Steps:

• Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
• Add mushrooms with liquid, tomato sauce, salt, pepper and red wine.
• Cook for 30 minutes or until beef cubes are tender.
• Add a little more wine while cooking if desired.

SIRLOIN TIPS WITH MUSHROOMS (FOR CROCK POT)

Steps:

• Place sirloin cubes, mushrooms, garlic, thyme, marjoram and parsley in crock pot.
• Cover with soup.
• Cook on low 4-6 hours or until meat is done. Serve over hot cooked noodles or rice.

SIRLOIN WITH MUSHROOM SAUCE

Steps:

• Rub steak with pepper and salt. In a large skillet, heat butter over medium heat; cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-7 minutes per side. Remove from pan; keep warm., Add mushrooms to pan; cook and stir over medium-high heat until lightly browned. Add garlic; cook and stir 1 minute. Add broth and wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by half. Slice steak; serve with mushroom sauce.

SIRLOIN STEAK WITH MUSHROOMS

Steps:

• Season steak with salt and pepper on both sides.
• Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
• Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

SLOW COOKER BEEF TIPS

Steps:

• Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed. Transfer meat to slow cooker., Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 15-30 minutes. Serve with mashed potatoes.