Texas Roadhouse inspired Sirloin Beef Tips
Texas Roadhouse is widely known for their delicious steaks and beef dishes. This is our take on one of their classics.
Tender chunks of Van Lith Ranch sirloin steak in a savory mix of thick gravy, carmelized onions and sauteed mushrooms atop a fluffy bed of mashed potatoes or seasoned rice.
salt pepper garlic powder
2 tablespoons flour
2 tablespoons olive oil
2 6-9oz VLR top sirloin steaks
1 large onion diced
2 tablespoons butter
8 large mushrooms sliced
½ cup white wine
1 cup beef broth
2 tablespoon cornstarch
mashed potatoes or seasoned rice
- Mix salt, pepper, garlic powder and flour together. Heat the oil in a skillet. Dust the steaks with the flour mixture, then pan cook the steaks to 135°F. Remove from pan and keep warm.
- Add the butter, onion and mushrooms to pan. Cook unfil the mushrooms until they brown and the onions are soft.
- Add the wine and beef broth and bring to a boil, then reduce to a simmer. M ale a roux with the cornstarch and add it to the simmering broth.
- When the sauce is thickened, cut up your steaks into cubes, smother in the mushroom and onion gravy and serve over mashed potatoes or rice and a dollop of sour cream. Best paired with steamed veggies.