Keto Braised Beef Tips And Porcini
Beef sirloin tips are perfect for braising because they can take a good char on the outside, but they can be stewed down to have a tender, soft center. Pair sirloin tips with savory porcini mushrooms, and you’ve made a dish that can really hold some complex flavors. This is a “low and slow” type of recipe that can cook for as long as you’re willing to stir the pot!
How to Make It
Step 1
In a bowl, combine the beef tips, olive oil, salt, pepper, garlic, onion powder, and thyme. Cover and let this marinate in a refrigerator for at least 2 hours, but you may go longer for a deeper flavor.
Step 2
When you are ready to cook the dish, combine the dried porcinis and beef broth in a small pot. Cover and cook on a low simmer to rehydrate the mushrooms – about 5-10 minutes depending on your mushrooms. Set this aside when the mushrooms are done, but leave everything in the pot.
Step 3
In a new pot, heat the marinated sirloin tips on a medium-high heat. You can place the lid on the pot for a couple minutes to create a little steam. Brown the meat, allowing a little liquid to accumulate to add some moisture to the beef.
Step 4
Once the meat is browned, leave the lid off the pot. Cook the beef, stirring every minute or so, for about 5 minutes. Braise the beef gently, and let most of the liquid evaporate.
Step 5
Melt the butter into the beef to deglaze the pot. Then, pour in the porcini mushrooms and their liquid.
Step 6
Allow the beef and mushrooms to stew on a low simmer until the liquid reduces to a sauce that coats all the ingredients – up to 10 minutes. If you want melt-in-your-mouth beef, you can continue adding small amounts of liquid and stew the beef for longer at your discretion.
Step 7
Serve topped with freshly chopped parsley!
Ingredients
- Beef Steak, Sirloin Tip, Visible Fat Eaten
8 ounce
- Olive Oil
1 teaspoon
- Salt
0.5 teaspoon
- Black Pepper
0.5 teaspoon
- Garlic
1 clove
- Onion Powder
0.5 teaspoon
- Thyme, Dried
1 teaspoon
- Mushrooms Dried Porcini by Melissa’s
½ ounce
- Beef Broth
⅔ cup
- Butter
1 tablespoon
- Parsley
½ tablespoon, chopped