Tom’s Stewed Sirloin, Mushrooms & Onions
Marinaded sirloin steak with fresh mushrooms, peppers, and onions in a creamy savory herb sauce.
- 2 cups chopped onions
- 1 chopped bell pepper
- 2 cans cream of mushroom soup
- 8 ounces fresh sliced mushrooms
- 1½ lbs thin sliced sirloin steak
- ½ teaspoon dried tarragon
- ½ teaspoon dried chervil
- ½ teaspoon fresh ground black pepper
- ½ teaspoon kosher salt
- 1½ teaspoons olive oil
- For Marinade:
- ¼ cup red wine vinegar
- ¼ cup sherry (You can use red wine also; it will have a bit stronger taste)
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1½ teaspoons sugar
- Mix marinade ingredients together in a small bowl. Marinate sirloin for 8 to 24 hours.
- Remove meat from marinade to a cutting board. Save any leftover marinade and place in a measuring cup.
- Cut steak across the grain in thin ½ inch wide strips.
- Fill up the measuring cup with the left over marinade to a total of 1 cup with sherry.
- Transfer soup to a mixing bowl. Add the marinade/sherry mixture and all of the spices. Mix well. Add the mushrooms and gently combine.
- In a large skillet over medium/high heat; heat the oil until hot. Add the steak and lightly brown, about 2 minutes.
- Add the onions, garlic, and peppers. Continue to cook for another 2 minutes.
- Add the soup mixture; Blend well.
- Reduce heat to a light simmer, cover. Cook for 30 minutes.
- Remove cover and continue to simmer for 30 more minutes.
- Serve over either cooked rice or cooked egg noodles
Here are pictures from us cooking this recipe
First things first: Mix the marinade together with 1/4 cup red wine vinger, 1/4 cup sherry, 1/4 cup soy sauce, 2 tablespoon Worcestershire sauce, 1 1/2 teaspoons sugar. Mix well. pour cover 1 1/2 lbs thin sliced sirloin steak. Let this merinade for at least 8 hours or up to 24 hours. Longer is better. You can marinade the sirloin whole and cut them into strips after marinading. Make sure to cut across the grain. I like to cut mine first, so more of the marinade gets into each piece of meat. This is especially true if you are marinading for a shorter time period.
Make sure to save the marinade after you remove the steaks. Transfere to a maesuring cup.
Get all of the ingredients together and lets begin the juourney. This is hearty and tasty.
Now we mix together the gravy. Combine the soup base, leftover marinade mixture,dried tarragon, dried chervil, salt, pepper, and mushrooms. Gentlly combine. Set aside.
In a large skillet over medium/high; heat the oil. Add the sirloin (removed from marinate and cut into strips by now). Lightly brown, cooking for 2 minutes. Add the onion, garlic, and peppers and continue to cook for 2 more minutes.
Add the soup mixture and blend well. Bring to a low simmer, reduce heat to low/medium, cover and cook, stirring, for 30 minutes.
Remove the cover and continue to simmer and stir for 30 more minutes.
Now you should have a nice thicken, but creamy sauce that is very rich in taste, and your sirloin should be very tender.
Serve this stewed sirloin over cooked rice or egg noodles.
Cooked By: Tom Corliss
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About Tom Corliss
Tom Corliss is a web publisher, internet marketer, and website developer, with 3 current websites, Home Information Guru.com, Home Selling Resources.com, and Simple-Food-Solutions.com. He also runs a home improvement company Corliss Property Enhancements. He has recently completed a new e-Book for anyone wanting to sell their home fast: Home Sellers Handbook
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