Braised Sirloin Tips
|Freshly ground black pepper||1⁄4 Teaspoon|
|Unseasoned meat tenderizer||1⁄2 Teaspoon|
|Beef sirloin tip||2 Pound, all visible fat removed, cut into cubes and drained on paper towels|
|Garlic||2 Clove (10 gm), finley minced|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Beef broth||1 1⁄4 Cup (20 tbs) (Homemade / Commercial Low Sodium Variety)|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Light soy sauce||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
Place a large nonstick skillet over medium-high heat.
Sprinkle pepper and meat tenderizer on meat.
Brown meat on all sides, turning often, until well browned.
Add garlic and onions and cook until onions are translucent.
Add broth, wine and soy sauce and heat to boiling.
Reduce heat, cover and simmer 1 1/2 hours, or until meat is tender.
In a small bowl, blend cornstarch and water until smooth, then slowly pour mixture into skillet, stirring constantly.
Continue to cook and stir until gravy thickens.
Sprinkle parsley on top.