This is another recipe that I found at All Recipes, and the edits I made to it are from one of the comments. The steak in this is so yummy and tender, and the sauce is great! You can serve it over pasta, but I prefer to serve it over mashed potatoes. There’s just something about steak and potatoes being together :P
My only complaint about this dish is that it may not be “kid-friendly” if say… you have a kiddo that doesn’t like “sauce” on anything. Ketchup is just fine, but no… no sauce please and thank-you! However, if you are serving this for a group of friends (who hopefully don’t mind sauce!) they will be astounded at your culinary prowess, I promise!
Sirloin Tips and Mushrooms [click to print]
Serves 4 (from www.allrecipes.com)
3 garlic cloves, minced
1-1/2 lb beef top sirloin steak
1 (8 oz) pkg of fresh mushrooms
1/4 cup water
1 (8 oz) can tomato sauce
1 beef bouillon cube
3/4 cup cooking sherry
2 tbsp brown sugar
dash of dried thyme
2 tbsp butter
Thinly slice the mushrooms, mince the garlic, and cut the beef into cubes.
In a large skillet over medium-high heat, heat the olive oil, then add the beef cubes and garlic. Once the meat is browned, add mushrooms, water, tomato sauce, cooking sherry, brown sugar, the beef bouillon cube, thyme, and bay leaves. Turn heat to medium, cover the skillet, and cook for 40 minutes.
After removing from heat stir in the butter. Serve over mashed potatoes or pasta.
Once you have stirred the butter in, serve over mashed potatoes (my suggestion) or pasta. Enjoy!