This delicious Creamed Sirloin Tips with Portobello Mushrooms recipe is one, my families, all-time favorite go-to Fall menu items, combining juicy and quality tender Sirloin Tips, Baby Portobello Mushrooms and sweet Vidalia Onions with a thick rich wine laden gravy over classic parsleyed wide egg noodles.
There are so many family members over the years that have inspired my cooking and surprising the second most inspiring person besides my Grandmother Josie, is my father William. My father’s background is of Bavarian descent (German) and this wonderful inspiring man of almost 6’4 was such an amazing cook. He absolutely loved cooking and showing off his cooking skills to anyone would take the time to sit down and eat.
So many fond memories were spent with my father in the kitchen. If the truth be told my Creamed Sirloin Tips with Portobello Mushrooms was very much so inspired by my father’s recipe for Classic Beef and noodles with Mushrooms. I have made some changes and adapted it to suit my own families tastes, however, the memories of his wonderful recipe are still fresh and mouthwatering when I think of the tasty dish he made about once a month.
Below you will find my delicious family inspired Creamed Sirloin Tips with Portobello Mushrooms recipe with simple and easy to follow instructions to make your own family memories with your children.
- 1 tablespoon of olive oil
- 2 pounds of quality beef sirloin tips
- steak seasoning
- kosher salt
- fresh ground pepper
- 1/2 cup beef stock
- 1/2 cup of sour cream
- 1/4 cup of quality Merlot wine
- 48 grams of beef gravy granules about 3 tablespoons
- a few dashes of Worcestershire Sauce
- large Vidalia onion thinly sliced
- 2 pints of fresh baby portobello mushrooms cleaned sliced
- Kosher salt to taste
- fresh ground pepper
- 16 ounces egg noodles cooked
- 2 tablespoons real unsalted butter melted
- 1/4 of a cup chopped parsley
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In a deep large metal skillet heat olive oil over a medium heat, meanwhile season beef sirloin tips with steak seasoning, kosher salt, and fresh ground pepper. Add sirloin beef tips to the pan, let cook 5 minutes without disturbing and then turn and cook about 3 minutes.
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Add 1/2 cup of beef stock, 1/2 of a cup sour cream, and 1/4 of a cup of Merlot wine to deep metal skillet, reduce heat to simmer, add 48 grams or 3 tablespoons of gravy granules to sauce stirring constantly to avoid any lumps and thicken the sauce
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Add 1 large Vidalia onion that has been sliced and 2 pints of sliced baby portobello mushrooms, kosher salt and pepper to your own taste and cook on very low for about 12-15 minutes stirring every so often.
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Once the sauce is done turn off the heat completely.
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Pour melted butter over 16 ounces of cooked wide egg noodles (Follow package instructions to cook) add 1/4 of a cup fresh chopped parsley and thoroughly but gently mix together.
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Plate a serving of egg noodles and top with Creamed Sirloin Tips with Portobello Mushrooms.
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Serve immediately for best results.
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I love mushrooms and these creamed sirloin tips are so inviting and tasty!
Thank you I am thrilled you enjoyed my recipe for Creamed Sirloin Tips with Portobello Mushrooms!
Love the sirloin tips with mushrooms. This would be on my comfort food list now that the weather is cooling down.
Thank you so much, glad you enjoyed the recipe for Creamed Sirloin Tips with Portobello Mushrooms!
G’day ABSOLUTELY love this steak recipe Heidy! YUM!
Cheers! Joanne @What’s On The List
THank you so much Joanne for stopping by!!
We never tire of beef in our house. This looks like a great, comfort fall meal!
Thank you, definitely a favorite for sure!
Thank you so much for attending week 8 of #PureBlogLove and linking your fantastic blog post. Your recipes are totally making my mouth water far too much. I missed your wonderful recipes while I was away. Glad to be back 🙂 I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!
Nicole
http://picnicnz.blogspot.co.nz/
My father in law sounds very much like your father. He was an amazing cook and loved to cook for anyone and everyone. So many of my recipes were inspired by him, and he passed down so many great dishes. He passed away this summer and we all miss him dearly. I am working on a cookbook so that we can keep his cooking legacy going! Pinning and sharing!
Hugs, it’s hard when we miss loved ones—my dad passed away in 2003—and I miss him so much too!
I love recipes that bring back fond memories of family! The mushrooms with beef is one combination that always reminds me of the Fall. Pure comfort food!
Thanks Sandra, yes I do love my memories of hanging out with dad in the kitchen!!!
This sounds delicious, but what are gravy granules? Is there a sub if not found in my area?
Vicky, if need be use beef bouillon cubes instead, hope that helps