Beef Tips in Red Wine Sauce

45 minutes Prep: 15 minutes Cook: 30 minutes

168 calories per serving view nutrition facts

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2	cups	beef, sirloin steak	cubed, trimmed, of all visable fat
2	teaspoons	olive oil
1	medium	yellow onion	chopped
2	cups	mushrooms	sliced
1	clove	garlic	crushed
1	tablespoon	flour, all-purpose
1/2	teaspoon	thyme leaves	dried
1/4	teaspoon	black pepper	freshly ground
1/8	teaspoon	nutmeg
1/2	cup	red wine	dry
1 1/2	cups	beef broth
3	cups	egg noodles	extra-wide, cooked
2	tablespoons	parsley leaves	fresh, chopped

Brown beef cubes in the olive oil in a 12 inch nonstick skillet set over medium heat.

Turn the cubes frequently to ensure even browning on all sides.

Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant.

Add the mushrooms and garlic and reduce heat to medium low; cook, stirring occasionally, for 4 to 5 minutes longer, or until mushrooms are brown.

Combine the flour, thyme leaves, black pepper and nutmeg in a small dish.

Sprinkle the flour mixture evenly over the meat and mushroom mixture, stirring well.

Allow the flour mixture to toast in the pan without burning for 30 seconds to 1 minute.

Then, stir in the red wine and beef broth.

Stir until the liquid comes to a boil and thickens very slightly.

Reduce heat to low, cover loosely, and simmer for 20 minutes.

The 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.

While the meat is cooking, cook the noodles according to package directions.

When tender, stir the noodles and parsley into the beef mixture and heat through.

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Serving Size 188g

Amount per Serving

Calories 168 20% of calories from fat