Preparation:
Season the sirloin tips to taste (garlic salt pepper) Brown the sirloin tips then cover with a minimum of water let boil til tender keeping the water at the minimum When done put the juice in a bowl and set aside Let the meat brown a little more to get some carmelization in the skillet add about a tablespoon of butter add your mushrooms and saute put in to taste thyme, basil and marjoram when skillet is pretty hot add a couple splashes of cooking wine ( I prefer white) let cook for a couple of minute. Sprinkle flour into pan to make a light slightly thin roue. add the juice to make the gravy adding more water if necessary to get the desired consistency. This is really an easy recipe. I put it over rice and serve with sliced tomatoes and cucumbers. I never have to wonder about leftovers. Hope this helps. |
