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Ingredients
- 2-2/3 cups dry red wine, divided
- 1 small onion, sliced
- 2 sprigs fresh parsley, stems removed
- 4-1/2 teaspoons canola oil
- 1 garlic clove, crushed
- 1 bay leaf
- 1/8 teaspoon white pepper
- Dash dried thyme
- 1 beef sirloin tip roast (2 pounds), cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 3 tablespoons butter, divided
- 1/2 cup condensed beef consomme, undiluted
- 6 cups water
- 20 pearl onions
- 1 cup sliced fresh mushrooms
- Hot cooked noodles
Directions
- 1. In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade.
- 2. Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour.
- 3. In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
- 4. In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.
Nutrition Facts
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