An 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 wide egg noodles.
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.
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
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.
Once the sauce is done turn off the heat completely.
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.
Plate a serving of egg noodles and top with Creamed Sirloin Tips with Portobello Mushrooms.
Serve immediately for best results.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog