Tom’s Stewed Sirloin, Peppers, Mushrooms & Onions
Author: Simple-Food-Solutions.com
- 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
Recipe by simple-food-solutions.com at http://simple-food-solutions.com/?p=1548
3.2.1255