Even though we were lucky enough to have unseasonably warm temperatures here in the Carolinas up until the end of December, it's now time for Old Man Winter to settle in. It is a time for staying home close to the fires and warm blankets and a time for hearty meals from the kitchen.
Beef tips served over noodles is a dish that, even though it is made with fairly inexpensive ingredients and is simple to prepare, tastes rich and hearty. There's no need to purchase an expensive cut of meat for this recipe ~ my grocery store regularly has stew meat on sale for "Buy One, Get One" and I keep my freezer stocked with it. Stew meat is generally trim from roasts and steak and is not cut in a precise order but if prepared correctly can be as tender as more expensive cuts. If you happen to have about a cup or so of red wine languishing away on your counter like I usually do, go ahead an add that while the beef is simmering for a little added richness. Serve a green salad alongside and you have an appetite filling, stick to your ribs dinner for a cold winter night.
Beef Tips and Mushrooms
Serves 4
1-1/2 pounds stew meat or sirloin steak, cut 1" thick
2 cloves garlic, minced
12 ounce fresh mushrooms, sliced
1 cup beef broth
1 cup red wine
4 teaspoons soy sauce
4 teaspoons Dijon mustard
2 teaspoons cornstarch
1 cup milk
chopped parsley, for garnish
Brown meat in a tablespoon or two of butter. As the pieces brown, remove from skillet. Add half the wine to the skillet. Saute the mushrooms and garlic and return the meat to the pan. Add broth and remaining wine and soy sauce. Simmer for about 1 hour or until meat is tender. Blend mustard, cornstarch and milk. Add to pan. Simmer until thickened.
Serve over whole wheat egg noodles and garnish with parsley.
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