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DO Sirloin Tips

PostPosted: Mon May 24, 2010 11:06 am
by dutchovendelights
DO Sirloin Tips

1 ½ lbs. Sirloin beef cut in 1" or ¾" pieces
2- Cups sweet onion, minced fine
2- Cups sliced mushrooms
4- Clove of fresh garlic, minced fine
1/3 cup Olive oil to brown the meat
1/2 cup Olive oil for roux
¾ cup flour
2 Tablespoosns Worcestershire Sauce
1 tsp salt or to taste
½ tsp of coarse ground black pepper
1 tsp of Tony's Cajun Seasoning

Add 1/3 cup of oil to 12" Dutch oven and allow to heat.
Add the Sirloin tips and brown on all sides. Remove to a bowl.
Cook the diced onions, garlic, and mushrooms in the DO until the onions and garlic are clear but not browned. Remove to the bowl with the meat.
Add 1/2 cup of Olive oil to the DO, and gradually add about ¾ cup of flour while stirring constantly with a wooden spatula to make the golden brown roux. Get the roux the color and thickness you desire before gradually stirring in 3 cups of heated beef broth (fat removed). Dip out some of the liquid in a measuring cup and blend in extra flour in the cup to thicken the gravy if needed. Add the mixture back and stir until all is blended well. Add the meat, onions, mushrooms, Worcestershire Sauce, salt ,Tony's, and pepper. Mix well with the gravy and put on the lid. Adjust the coals on top and bottom to about 350 degrees and cook for about 1 ½ hrs. or until the meat is tender.

Serve over white or wild rice.