Tom’s Stewed Sirloin, Peppers, Mushrooms & Onions
Author: 
 
Ingredients
  • 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
Instructions
  1. Mix marinade ingredients together in a small bowl. Marinate sirloin for 8 to 24 hours.
  2. Remove meat from marinade to a cutting board. Save any leftover marinade and place in a measuring cup.
  3. Cut steak across the grain in thin ½ inch wide strips.
  4. Fill up the measuring cup with the left over marinade to a total of 1 cup with sherry.
  5. Transfer soup to a mixing bowl. Add the marinade/sherry mixture and all of the spices. Mix well. Add the mushrooms and gently combine.
  6. In a large skillet over medium/high heat; heat the oil until hot. Add the steak and lightly brown, about 2 minutes.
  7. Add the onions, garlic, and peppers. Continue to cook for another 2 minutes.
  8. Add the soup mixture; Blend well.
  9. Reduce heat to a light simmer, cover. Cook for 30 minutes.
  10. Remove cover and continue to simmer for 30 more minutes.
  11. Serve over either cooked rice or cooked egg noodles
Recipe by simple-food-solutions.com at http://simple-food-solutions.com/?p=1548