Pour mushrooms and 1 cup beef broth over roast. Sprinkle with
Preheat oven to 325\u00b0.
Shake flour in large size (14 x 20-inch) Reynolds oven cooking bag; place in 13 x 9 x 2-inch baking pan.
Add tomato sauce, water, instant bouillon and pepper; squeeze bag gently to blend ingredients.
Place roast in bag. Peel and quarter vegetables; add to bag.
Turn bag gently to coat ingredients with sauce.
Close bag with nylon tie; make 6 (1/2-inch) slits in top.
Insert a meat thermometer through slit in the bag into thickest part of the roast.
Bake 1 3/4 to 2 3/4 hours or until meat ...
Salt and pepper sirloin tip.
Place meat into a low-sided baking pan.
No water.
Heat oven to 350\u00b0 and bake 5 to 5 1/2 hours.
Take out and slice.
Skim grease off juice in pan and serve as is or you can thicken with flour.
ours for a 4 pound sirloin tip to roast rare, 2 3
esealable plastic bag. Add the beef sirloin tip, coat with the marinade, squeeze
Combine oil, garlic, teriyaki marinade and liquid smoke in sealable plastic bag; mix well.
Add the roast.
Squeeze air from bag, allowing marinade to cover the roast; seal.
Marinate in refrigerator for 6-8 hours, turning occasionally; drain.
Place roast on grill rack over medium-hot coals.
Grill with lid down for 45 minutes.
Turn the roast over and grill for another 30 minutes or until done to taste.
Cut into 1/2 to 3/4 inch slices.
Serve immediately.
25 degrees F.
Season beef with salt and pepper. Heat
Fry bacon in skillet.
Remove bacon and fry sirloin tip until browned.
Add remaining ingredients, except brandy.
Simmer 20 to 30 minutes, until sauce thickens and vegetables are tender.
Heat up 1/4 cup brandy.
Pour meat mixture over rice.
At table, set brandy aflame and pour over meat.
Serves 6.
he seasonings, plus the (optional) beef flavored soup base and set
Combine all ingredients and marinate beef in it.
Freeze the sirloin tip roast slightly.
Then as it thaws, slice very thin. Marinate the sliced beef in the sauce at least 1 hour, preferably overnight.
Grill 10 to 15 minutes.
Serve.
Cut sirloin tip into 1-inch cubes.
Place in casserole with garlic powder, onions, liquids and seasonings.
Cover and bake at 350\u00b0 for 1 hour until beef is tender.
Thicken gravy with the blended flour and margarine.
Serve with mashed potatoes, noodles, or rice.
For the Sirloin: Preheat oven to 450\u00b0F.<
or about 15 minutes, until tip is seared to seal in
Cut sirloin tip steak into thin strips.
Cut chicken into thin strips.
Cut up onion, tomatoes and pepper into strips (not chopped into small pieces).
Cook steak and chicken until meat is almost done.
Separate meat in half.
Put tomatoes, peppers and onions in center to cook.
Let it cook on low heat until peppers and onions are tender.
Stirring vegetables helps season meat.
Serve on flour (brown) tortillas.\tTop with sour cream, lettuce and tomatoes (optional).
nd pepper.
Coat the beef in the flour mixture, then
and garlic.
Marinate the sirloin at room temp in the
Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.
Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
To serve, slice thinly against the grain, and use ...
Allow the roast to come down to almost room temperature before starting which will take a few hours.
Meanwhile saute the fresh mushrooms in a skillet until all moisture is released; set aside (if using canned them omit this step).
Set oven to 350\u00b0F.
Loosely place a piece of heavy-duty foil in a shallow roasting pan (use a large enough piece to wrap the roast in).
Rub the meat all over with oil, then season with garlic powder and ground black pepper (do not season with salt).
Place the roast onto the the foil in the. pan.< ...
Brown meat in fat. Add beef consomme, red Burgundy wine, soy sauce, minced garlic and salt.
Heat to boiling.
Turn down heat and simmer until tender, about 1 1/2 to 2 hours.
Combine cornstarch and hot water.
Pour into meat mixture and cook until thickened. Serve over noodles or rice.
Trim meat and cut into 1 to 1 1/2 inch chunks, sprinkle with paprika. In a 12in skillet heat oil over med-high heat. Brown 5 minutes or to desired doneness. Remove and keep warm.
Meanwhile, drain roasted peppers, reserving liquid. Cut up peppers. Measure 1/2 cup of the reserved liquid (if needed, add enough water to equal 1/2 cup). Add peppers and liquid to skillet. Add BBQ sauce. Cook, uncovered, 5-10 minutes, stirring frequently until sauce is slightly thickened. Return meat to skillet: heat through.
Sprinkle with parsley.