Sirloin Tips over Almond Rice
Why I Love This Recipe
Ingredients You'll Need
1/2 lb. fresh sliced mushrooms
1/4 c. melted butter, divided
1 tsp. salad oil
1 1/2 lbs. sirloin or London broil,
cut into 1 inch cubes
3/4 c. beef bouillon
3/4 c. red wine (or water)
2 tsp. soy sauce
Garlic to taste
1/2 onion, grated
2 tsp. cornstarch
1/3 c. beef bouillon
1 can cream of mushroom soup,
undiluted
Salt to taste
Almond rice (see recipe)
Directions
Sauté mushrooms in 2 teaspoons butter; spoon into 3 quart casserole.
Add remaining butter and oil to skillet. Add meat and brown on all sides.
Spoon over mushrooms. Combine 3/4 cups bouillon, wine, soy sauce, garlic and onion. Add to skillet, scraping bottom.
Blend cornstarch with 1/3 cup bouillon, stir into wine mixture. Cook, stirring constantly until smooth and thickened. Pour over meat and mix.
Cover and bake at 275 degrees F. for 1 hour. Add mushroom soup, stirring until smooth. Bake 10 to 15 minutes longer. Serve over almond rice.