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sirloin pot steak smothered in burgundy gravy

(1 rating)
DeeDee2011 avatar
Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

This is a tasty and satifying dish that will serve 2 to 4 people, depending on appetite. Pot roast is a dish we love but a roast is just to big for two people, so, often I purchase sirloin steak just for the purpose of making a smaller version of pot roast. If you are cooking for 2 and don't want leftovers, find a smaller sirloin and use less veggies. If you are feeding a crowd puchase a roast, add extra veggies and adjust cooking time. If I use a roast I either use the crockpot or oven. Enjoy!

(1 rating)
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For sirloin pot steak smothered in burgundy gravy

  • olive oil, extra virgin
  • 1 lg
    thick sirloin steak
  • 2 to 4
    potatoes, peeled and quartered or cut in large pieces
  • 2 lg
    carrots, peeled and sliced, large slices
  • 1
    celery stalk, sliced
  • 1/2 lg
    onion sliced
  • 2 clove
    garlic, minced
  • 1 lg
    cream of mushroom soup
  • 1/4 c
    burgunday wine
  • 1 c
    beef broth
  • 1 tsp
    everglades seasoning
  • 1/2 to 1 tsp
    thyme, dried
  • 1/2 to 1 tsp
    italian seasoning
  • salt and pepper, to taste

How To Make sirloin pot steak smothered in burgundy gravy

  • 1
    Prepare all vegetables; set aside. May want to cover potatoes and carrots in water until ready to use, then drain.
  • 2
    Combine soup, burgundy and seasoning; whisk together; set aside
  • 3
    In a 5-quart dutch oven (or a pot large enough to accommodate the size sirloin you have) heat olive oil over a medium heat on top of the stove. Sprinkle a little thyme into the oil if desired.
  • 4
    Season meat to your liking. I sprinkled a little salt, pepper, everglades, and thyme over this steak. Just a litte. Once oil is hot; add steak and seer on both sides. I cooked 3 to 4 minutes on each side.
  • 5
    Add vegetables and pour soup mixture over top. Bring to a slow boil and reduce heat. Simmer for 40 to 45 minute, covered, or until vegetables are tender.
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