The recipe on my meal plan for today is titled Slow Baked Sirloin Tips. However, I’m just not feeling it, you know? So, I’m braising. And, of course, tweaking the recipe just a bit…
Earlier in the day I cubed a beef round tip roast, seasoned it with salt and pepper, and put the cubes back in the ‘fridge to let the magic happen. I’m not a big fan of pre cut “stew beef” because you can’t know for sure what’s in there, and I find it awkward to have to go through and trim the bits I don’t want from little pieces – I’d rather do it on one large piece.
When it was time to cook, I preheated the oven and my cast iron skillet. I had about 2 pounds of beef that I browned in a little bit of canola oil in 3 batches. Then I added onion, but not mushrooms because I didn’t like how they looked at the store. Now, at this point the recipe wants you to put the beef and onion in a casserole and bake it, and make the sauce later. So, I immediately constructed the sauce in the pan (leaving out the cream which was never in my plan to begin with), covered the pan, and popped it in the oven. Clearly today I am not in the mood to wash any more dishes than absolutely necessary.
I know this isn’t going to thicken. You know this isn’t going to thicken. BUT, you see, the recipe wants only 1/3 of a cup of beef broth (I use consommé, btw, always…yes, yes, I know, the SODIUM, but, I never claimed to be perfect). That’s 1/2 of a can. That’s annoying. Of course I could freeze the remaining half in cubes and hope to remember it later (and to not confuse it with my coffee ice cubes!), but, I’m going to use it and make plenty of gravy for the noodles. When the beef finished, only an hour because the cubes were small, I added a heaping tablespoon of corn starch to the leftover consommé, filled the can with water, stirred it into the pan, and boiled it for just a moment until the sauce was thick.
Add Slow Baked Sirloin Tips to your meal plan when you’re in the mood for beef. It’s great over noodles, and would probably be a cinch in the crock pot!
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