Sirloin Tips over Almond Rice
CATEGORIES
INGREDIENTS
  • Cooking Time: 70-75
  • 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
  1. Sauté mushrooms in 2 teaspoons butter; spoon into 3 quart casserole.
  2. Add remaining butter and oil to skillet. Add meat and brown on all sides.
  3. Spoon over mushrooms. Combine 3/4 cups bouillon, wine, soy sauce, garlic and onion. Add to skillet, scraping bottom.
  4. Blend cornstarch with 1/3 cup bouillon, stir into wine mixture. Cook, stirring constantly until smooth and thickened. Pour over meat and mix.
  5. 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.