Connie's Sirloin Casserole
Blue Ribbon Recipe
Love the gravy that this recipe created. To me, the Kentucky Kernel flour always makes everything so good.
After the initial preparation, this is one of those recipes that takes no attention. Your guests will be very impressed! The Test Kitchen
2 1/2 lbtop sirloin roast chunks, bone in
1 1/2 ckentucky seasoned flour- if you can't find the kentucky brand flour, just mix 1 1/2 cup all purpose flour flour, 1 teaspoon salt, 1/2 teaspoon pepper and onion powder together.
2 Tbspgarlc powder
1 Tbsplawry's seasoning
3 Tbspolive oil
6potatoes, peeled and sliced into large hunks
6carrots, peeled and sliced into large hunks
1/2 bottlered wine, small, single size bottle
1 pkgonion soup mix
·salt and pepper to taste
How to Make Connie's Sirloin Casserole
- Combine flour, garlic powder and Lawry's seasoning in a zip lock bag and shake it to combine.
- Add sirloin chunks and shake to cover them.
- Add olive oil to your hot cast iron skillet.
- Brown sirloin chunks in olive oil. Be sure all sides of sirloin are brown.
- Take sirloin chunks out of the cast iron skillet and place in a large casserole that has a cover (or cover later with aluminum foil).
- Add 2 cups of water to the hot pan and mix up the drippings.
- Add potatoes, carrots, wine, onion mix, and drippings into the casserole dish and cover.
- Roast at 280 degrees for 3 hours; then 1 hour at 350 degrees. You can play around with the degrees and time. This is just how I did it the first time I made it and it was amazing.