Stuffed Sirloin Tips

Luckytrim

Grill Master
Gold Site Supporter
Stuffed Sirloin Tips

4 sirloin tip steaks − thin
8 slices bacon
8 thin slices dill pickles (sliced lengthwise)
1 medium onion, diced
French's Spicy-brown mustard
salt
pepper
1/4 cup vegetable oil
3 cups beef broth
1/4 cup tomato paste
1/4 cup half and half
1/4 cup evaporated milk
Pound the steaks with a meat tenderizer/mallot until about 1/8" thick. Season the steaks with salt and pepper. Spread mustard thickly on one side on each steak. Place two slices of bacon and two pickle slices on each steak.
Divide the onion evenly onto each steak.
Starting from the narrowest end of each steak, roll tightly (jelly roll style) and secure with string.

Heat oil in a heavy saucepan. Brown the meat rolls well on all sides. Add
about 1 cup of water to the saucepan, cover and simmer for 1 1/2 hours.
Add more water if needed.
Remove the meat from the pan. Add the beef broth to the liquid the meat was cooked in. Keep boiling until liquid is reduced
by one third of its original size.
Whisk in tomato paste, half and half, and
evaporated skim milk, careful to not let it boil.
Season with salt and pepper. Return the meat to the pan and warm through.
 

joec

New member
Gold Site Supporter
This sounds really good LT, I've saved it for the near future.
 

Luckytrim

Grill Master
Gold Site Supporter
........as you (and lilbopeep) may have noticed, I'm in a "Stuffed" frame of mind these last few weeks..........:tiphat:
 
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