Recipe from Dan

Notes:
I made this recipe for me, debbie, Laura E., Jeremy, Bethany, and Jon on 6/26. I haven't experimented, but I believe quality of wine makes large difference in quality of final product. The more intense the wine, the better. For the last 20 minutes it says to turn to low and simmer covered. I set stove to high and left uncovered to reduce the sauce, since it was very soupy when I made it (but I made a double recipe). We also used beef boulion cubes to make the beef broth to save money.

Beef tips in red wine sauce

Yield: 4 Servings
2 cup Cubed beef sirloin, trimmed Of all visable fat
2 teaspoon Olive oil
1 medium Yellow onion, chopped
2 cup Sliced mushrooms
1 Clove garlic, crushed
1 tablespoon Flour
½ teaspoon Dried thyme leaves
¼ teaspoon Freshly ground black pepper
⅛ teaspoon Nutmeg
½ cup Dry red wine (Quality of wine makes large difference in recipe in my opinion)
1 ½ cup Beef broth
3 cup Cooked extra-wide egg Noodles
2 tablespoon 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.

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