Beef Tips in Red Wine Sauce
Beef cubes are cooked in a warm and tasty soup with the egg noodles added at the end. It's a well balanced and delicious dish.
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 | all-purpose flour |
|
| ½ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ⅛ | teaspoon | nutmeg |
|
| ½ | cup |
red wine
dry |
*
|
| 1 ½ | cups | beef stock |
|
| 3 | cups |
egg noodles
extra-wide, cooked |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
Directions
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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