Beef tips in red wine sauce
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Beef tips in red wine sauce
  Beef    Wine    Sauces  
Last updated 6/12/2012 1:08:08 AM. Recipe ID 34468. Report a problem with this recipe.
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      Title: Beef tips in red wine sauce
 Categories: Main dish, Meats, Jaw
      Yield: 4 Servings
      2 c  Cubed beef sirloin, trimmed
           Of all visable fat
      2 ts Olive oil
      1 md Yellow onion, chopped
      2 c  Sliced mushrooms
      1    Clove garlic, crushed
      1 tb Flour
    1/2 ts Dried thyme leaves
    1/4 ts Freshly ground black pepper
    1/8 ts Nutmeg
    1/2 c  Dry red wine
  1 1/2 c  Beef broth
      3 c  Cooked extra-wide egg
      2 tb Chopped fresh parsley
  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.
  From: The Austin American Statesman, typed by jessann :) 

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Recipe ID 34468 (Apr 03, 2005)

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