Dinner comes around every damn day! Last night I actually thought of something all by myself. We still have some stuff from the Omaha Steaks gift package from Thomas’ mom. One of the things was sirloin tips. So I went to their website to see if they had any recipes for them. I found Beef Burgundy and chose it because I had nearly all of the ingredients. Rather than make Beef Burgundy I made Beef Cabernet Sauvignion. Here is the recipe (with my modifications because they left some stuff out) …
- ¼ lb. mushrooms, sliced (I would use twice this)
- 6 small pearl onions, cut into fourths (I would use twice this)
- 3 Tbsp. butter (I did half butter and half olive oil)
- olive oil
- clove garlic crushed
- two strips bacon
- 1 lb. Top Sirloin Steak, cut into 1″ cubes or 1 pkg, Tenderloin or Sirloin Tips, cut into cubes
- 1 Tbsp. flour
- ½ cup burgundy wine
- ¼ cup beef broth
- 1 bay leaf
- 2 cloves garlic, minced
- ½ tsp. ground thyme
- 1 ½ cups carrots, diagonally sliced (too many for me)
- Salt and pepper
- Hot buttered noodles (8ozs)
- 1 ½ Tbsp. parsley chopped – I omitted this
- In a large skillet, sauté mushrooms and onions in hot butter, olive oil, and garlic until golden brown. Remove from skillet and set aside.
- Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve.
- Add Top Sirloin Steak to skillet and fry in bacon fat, stirring frequently, until well browned.
- Return mushroom and onion mixture to skillet and add flour, toss until flour disappears.
- Add wine, beef broth, bay leaf, garlic, and thyme. Simmer covered for 30 minutes, stirring frequently. At the halfway point put the water on for the noodles.
- Add carrots and cooked bacon, and cook covered for 15 minutes longer.
- Season with salt and pepper.
- Before serving, remove bay leaf.
- Serve over hot buttered noodles.
- Sprinkle with parsley.
Serves 3-4 (not really, it served the two of us with a tiny bit of leftovers)