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Sirloin Tips and Mushrooms
April 09, 2004

Based upon the many excellent reviews and suggestions, I made some significant changes to the recipe. First, I fried lots of fresh mushrooms in butter and set them aside. I used a Papain based meat tenderizer on the steak (I only used 12 pound) before cutting it up. I browned the steak pieces in Canola oil, then added the garlic plus (as some had suggested) finely chopped onions. Because several reviewers had suggested that the sauce was too thin, I did make an oilflour roux, but turned out I did not need it. I used about 20 oz. canned diced tomatoes (again as a result of other reviewers' suggestions) and only about 12 cup wine. I did use a small 6oz. can of tomato paste, but next time, I would only use half, as it had just a bit too strong a tomato flavour. I also added Italian Seasoning and Oregano. The buttered egg noodles are a MUST!!! I served this dish with cooked fresh green beans. It was a great hit, and since I am cooking for only two people, half the dish was left over for another day. The next day, I reheated it, added some water as it was a bit too thick and served it over Uncle Ben's Minute Rice: I cooked the rice according to microwave instructions, except I deleted the salt, and added finely chopped onion, chopped red and green pepper and frozen "petite peas". I think that this was even better than the first day!

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