Top Sirloin Steak

• Along with tenderloin, sirloin is one of the more expensive parts of the beef carcass. Like other forms of sirloin, top sirloin is often served as a grilled, fried or broiled steak. However, unlike a standard sirloin steak, the top sirloin is boneless, with a thick ridge of fat on one side. This makes it a little tougher. In the U.S. butchers sometimes refer to top sirloin as chateaubriand, so look out for that name on package labeling. However, it's worth noting that in France, where the word originates, Chateaubriand only refers to tenderloin steaks.

What Goes In a Sirloin Stew

• Top sirloin stew ingredients remain similar to any other beef stew. For example, to feed four people, try using 1 lb. of top sirloin cut into chunks, 2 minced garlic cloves, thyme, an onion, 1 lb. mushrooms, mustard, red wine vinegar, 1 tbs. tomato puree, 1 tbs. creme fraiche, 2 cups of beef stock, olive oil, chopped cilantro and seasoning. You could add extra vegetables such as diced carrot, peas or celery. All work well with top sirloin.

Stew It Up

• A good sirloin stew can take as little as 25 minutes to cook, though 1 to 2 hours might produce softer meat. Always brown the meat before stewing. This caramelizes the exterior, giving it a deeper meaty taste and more attractive color. In a separate pan, soften the onions in a little oil, then mix in vegetables, tomatoes, water, meat and other ingredients. An hour at a gentle simmer is usually enough for the vegetables and meat to soften and for the flavors to mingle.

Going Stroganoff

• Not only does top sirloin work in stews, it's also the preferred cut for stew-like dishes such as beef Stroganoff. This involves slicing top sirloin steak and lightly dusting with flour. Brown the meat, then leave to rest. Saute mushrooms and chopped shallots in a pan, then add water and tomato puree and reduce. Mix the beef into the sauce and cook for a few minutes. Add creme fraiche, stir and serve immediately. This makes a deliciously creamy top sirloin stew.