Sirloin Tips with Garlic Butter
2 C. butter, softened
4 cloves garlic, minced
1/4 C. dry white wine
1 T. chopped fresh parsley
1/4 t. freshly ground pepper
1 large onion, sliced
1 (8 oz.) package sliced fresh mushrooms
1 1/2 pounds sirloin steak, cut into 1-inch pieces
1/2 t. salt
1/4 t. pepper
2 T. dry sherry
6 C. hot cooked rice
Combine first 5 ingredients; stir garlic butter well.
Melt 3 T. garlic butter in a large skillet over med-high heat. Add onion, and cook 3 minutes or until golden. Add mushrooms, and cook m stirring constantly, 4 minutes or until tender. Remove onion mixture from skillet. Set aside.
Sprinkle steak with salt and pepper. Melt 3 T. garlic butter in skillet over med-high heat; add steak. Cook 5 minutes or until desired degree of doneness, stirring constantly. Return onion mixture to skillet. Stir in sherry. Cook, stirring constantly, until thoroughly heated. Serve over rice.
Yield: 6 servings.
Note: to chill butter in logs, spoon butter mixture onto a sheet of wax paper. Wrap in wax paper; and chill at least 30 minutes or until slightly firm. Roll butter in wax paper; back and forth, to make a log. Chill up to 2 days. You can also freeze butter logs up to 1 month.