Beef Tips In Red Wine Sauce
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- 2 c
- sirloin tips cut into 1 inch slices
- 2 tsp
- olive oil
- yellow onion, diced
- 2 c
- mushrooms, sliced
- garlic clove, crushed
- 1 Tbsp
- 1/2 tsp
- dried thyme
- 1/4 tsp
- 1/3 tsp
- 1/2 c
- dry red wine
- 1.5 c
- beef broth
- 3 c
- egg noodles
- 2 Tbsp
1Brown beef cubes in the olive oil in a 12 inch nonstick skillet set over medium heat.
2Turn the cubes frequently to ensure even browning on all sides.
3Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant.
4Add the mushrooms and garlic and reduce heat to medium low; cook, stirring occasionally, for 4 to 5 minutes longer, or until mushrooms are brown.
5Combine the flour, thyme leaves, black pepper and nutmeg in a small dish.
6Sprinkle the flour mixture evenly over the meat and mushroom mixture, stirring well.
7Allow the flour mixture to "toast" in the pan without burning for 30 seconds to 1 minute.
8Then, stir in the red wine and beef broth.
9Stir until the liquid comes to a boil and thickens very slightly.
10Reduce heat to low, cover loosely, and simmer for 20 minutes.
11The sauce will continue to thicken as water evaporates during cooking. If the sauce becomes too thick, add a few tablespoons of water or beef broth.
12While the meat is cooking, cook the noodles according to package directions.
13When tender, stir the noodles and parsley into the beef mixture and heat through.