The Home Cook: Braised Sirloin Tips

If I had to sum up today's recipe it would be the following brief descriptor:

Have a guy? Need to feed him? Make this, he'll like it.

In fact I think that works pretty admirably as a brief introduction to Braised Sirloin Tips. Let's face it, it's braised meat...we're not trying to reinvent the wheel. And while yes the meat is amazingly tender and the pan gravy is actually really (really, really) good, it for the most part is still a bowl of meat. BUT (and yes you knew that was coming) it's a really good bowl of meat. This is step one of many that in the end would become a most excellent dinner. Add some garlic mashers, maybe a steamed veggie and slice of pie and viola a dinner to die for.

Braised Sirloin Tips
The New American Heart Association Cookbook, 25th Anniversary Edition

Vegetable Oil Spray
2 pounds Sirloin Tip, all visible fat removed, cubed
1/4 teaspoon Pepper
1/2 cup finely chopped Onion
2 medium Cloves of Garlic, minced
1 1/4 cups Beef or Chicken Broth
1/3 cup Dry Red Wine
1 Tablespoon light soy sauce
2 Tablespoons Cornstarch
1/4 cup cold Water
1/4 cup snipped fresh Parsley

*Adding a bit of crushed red pepper would be a nice touch

Spray a large nonstick skillet with vegetable oil spray. Heat over medium-high heat.

Sprinkle meat with pepper. Cook meat until well browned, on all sides, 8 to 10 minutes, turning often.

Add onion and garlic and cook until onion is translucent, 2 to 3 minutes.

Add broth, wine and soy sauce and heat to boiling*. Reduce heat and simmer, covered, for 1 1/2 hours or until meat is tender.

Put cornstarch in a cup or small bowl. Add water, stirring to dissolve. Slowly pour mixture into skillet, stirring constantly. Increase heat to medium-high. Cook until gravy thickens, 2 to 3 minutes, stirring constantly. Sprinkle with parsley and serve.

Serves well with Rice Pilaf, Wild Rice Blends or over mashed potatoes.