Kathy's Beef Tips With Mushrooms |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
This savory, stew-like dish is a great source of vitamin B12 and improves upon standing. Make the entire dish ahead (except the rice or noodles), and reheat in a low oven to serving temperature. Can be served over buttered egg noodles or steamed rice. From the recipe collection of Bird's sister Kathy. To add enhanced flavor, drop a couple of bullion cubes into the boiling water while cooking the noodles. :) Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
1 1/4 lbs sirloin, cut into 1 inch cubes |
4 garlic cloves, minced |
1/4 cup red wine |
12 ounces sliced mushrooms |
1 onion, sliced |
1 cup beef broth |
2 tablespoons low sodium soy sauce |
1 tablespoon worcestershire sauce |
2 teaspoons dijon mustard |
1 tablespoon cornstarch |
1/2 cup heavy cream |
2 tablespoons chopped fresh parsley, for garnish (optional) |
2 cups cooked egg noodles or 2 cups rice |
Directions:
1. Preheat oven to 275°F (low). In a large saute pan or skillet melt butter and heat oil. sear the meat with the garlic. Remove meat to a casserole and cover.
2. To the same skillet, add the wine and saute' the mushrooms and onion for 1 minute, then add to the meat. Cover and bake for 1 hour or until the meat is tender.
3. Meanwhile, add the broth, soy sauce, and Worcestershire to the pan in which the meat was seared. Bring to a boil and de-glaze the pan. Blend together the mustard, cornstarch and cream then add to the pan. Simmer until reduced and thickened.
4. When beef is done, pour off the juices into the sauce and boil, whisking until smooth. Add meat and stir to coat.
5. To serve, plate up either buttered egg noodles or rice and pour beef tips over top. Sprinkle with parsley if desired.
|
|