Friday, December 20, 2013

Beef in Red Wine Sauce

This was beyond delicious!  The red wine sauce is so great ALL five of us really enjoyed it, and I might have grabbed a piece of bread and soaked up the remaining sauce... Even my picky eater told me a couple of times how much he liked his "steak". This recipe will definently be added into our rotation!

2 cups Sirloin (cut into 1 in pieces)
2 tsp Olive Oil
1 Yellow Onion (diced) (I used 1 tsp onion powder)
2 cups Mushrooms (sliced) (I HATE mushrooms so we left them out)
1 Garlic Clove (crushed) (I was out of cloves so I used 1 tsp powder)
1 tb Flour
1/2 tsp Thyme (dried)
1/4 tsp Pepper
1/3 tsp Nutmeg (We don't like nutmeg so it went out the door.)
1/2 cup Dry Red Wine
1.5 cup Beef Broth
3 cups Egg Noodles
2 tb Parsley

Brown beef cubes in olive oil over medium heat
Turn the cubes frequently to make sure they cook evenly
Add the onions and cook 2-3 minutes longer till they are fragrant
Add garlic and mushrooms
Reduce heat to medium low
Cook for 4-5 minutes longer until mushrooms are brown
Combine the flour, thyme, black pepper, and nutmeg in a small dish
Sprinkle the flour over the meat and mushroom mixture
Stir well
Allow it to "toast" for 30 seconds to a minute
Stir in red wine and beef broth
Stir until the liquid comes to a boil and starts to thicken slightly
Reduce heat to low
Cover loosely
Cook for 20 minutes
The sauce will continue to thicken up (If it gets to thick add a little beef broth)
When the meat is cooking start cooking the noodles
When both are done stir together and serve

Beef in red wine sauce... yummy!

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