Top Sirloin with Onions and Carrots

20 Sep

Today’s recipe comes from the 12th edition of the Better Homes and Gardens Cook Book. It can be found on page 333 in that edition.

When I moved into the last house that I lived in, I found the Better Homes and Gardens Cook Book, which I’ve been told is of some merit. It took me 10 months before I ever wound up using it, but I finally did, and this was the first recipe I chose. A very simple dish with some entirely unnecessary bacon instructions in there, I was still happy with my hearty meal of steak and potatoes.

(Also, in the spirit of full disclosure, this post is the first in which I used touched-up photos. Digital finishing of pictures was something I’ve avoided up until now, but I’m slowly learning how to be a real photographer. My apologies to any photo purists out there.)



  • 4 slices bacon
  • 4 small onions, peeled and cut into 1-inch slices
  • 8 small white or orange carrots, halved lengthwise
  • 4 small red potatoes, cut up (1 pound)
  • ½ cup beef broth
  • ¼ cup beer, dark beer, or beef broth
  • 1 tablespoon brown sugar
  • 1 teaspoon dried thyme, crushed
  • 1 ¼ pounds boneless beef top sirloin steak, cut 1 ½ to 2 inches thick
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Basic Ingredients


  1. Preheat the broiler.
  2. In a 12-inch skillet cook bacon over medium heat until crisp. Remove from skillet; drain bacon on paper towels. Drain all but about 1 tablespoon of the drippings from the skillet.
  3. In the skillet, brown onions on both sides, about 3 minutes per side. Remove onions and set aside.
    Crying Game
  4. Add carrots to skillet and cook about 5 minutes or until light brown, turning occasionally. Remove skillet from heat.
  5. Carefully add potatoes, broth, beer, brown sugar, and ½ teaspoon of the dried thyme. Return onions to skillet.
    Vegetable Party
  6. Return skillet to range top. Bring to boiling. Reduce heat and simmer, covered, for 30-35 minutes (or until the vegetables are tender).
  7. While vegetables cook, season the beef with remaining dried thyme, salt, and pepper. Place meat on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 25 to 27 minutes for medium rare (145°F) or 30 to 32 minutes for medium (160°F), turning once halfway through broiling.
    Seasoned Steak
  8. Remove vegetables from skillet with a slotted spoon. Gently boil juices, uncovered, 1 to 2 minutes or until slightly thickened. Divide steak, vegetables, and bacon among 4 dinner plates. Spoon juices over.


A pretty simple dish that had a great payout. I can never say no to a tender steak, and the broth from the vegetables made the whole thing a deliciously juicy meal. Even divided into four servings, you get a lot of vegetables and a sizable portion of beef, so go ahead and tackle this hour-long recipe if you’re looking to fill yourself.

I don’t really have any suggestions as per the execution of this recipe, since it’s pretty straight forward. Also helps that it comes from an actual cooking book.

Also Bacon

Sirloin and Vegetables


One Response to “Top Sirloin with Onions and Carrots”

  1. Peter 2016/03/03 at 9:14 pm #

    Thanks for the review. I am making this tonight and found your article as I was about to put the steak under the broiler. 30 minutes under the broiler seems absurd when compared to most other steak recipes that call for 8 minutes for medium consistency. I’m sure I’ll still go easy on the broil time, but I’m glad to see yours seems to have come out okay. 🙂

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