 |
Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
Ingredients:
1 1/3 cups red wine |
1 onion, sliced |
2 sprigs fresh parsley, stemmed |
4 1/2 teaspoons vegetable oil |
1 garlic clove, crushed |
1 bay leaf |
1/8 teaspoon white pepper |
1 dash dried thyme |
2 lbs sirloin tip roast, cut into 1-inch cubes |
2 tablespoons flour |
3 tablespoons butter, divided |
1/2 cup beef consomme, undiluted |
6 cups water |
20 white pearl onions |
1 cup sliced fresh mushrooms |
hot cooked noodles |
Directions:
1. In a large plastic bag, combine the first 8 ingredients; add beef.
2. Seal bag and turn to coat meat.
3. Refrigerate at least 4 hours or overnight, turning bag occasionally.
4. Remove meat and pat dry with paper towels.
5. Strain marinade and set aside; discard onion, parsley and bay leaf.
6. Coat beef with flour.
7. Brown meat on all sides in 2 tablespoons butter.
8. Stir in consomme and reserved marinade.
9. Bring to a boil and cook for 1 minute.
10. Reduce heat, cover and simmer for 1-1/2 hours or until meat is tender.
11. In a large saucepan, bring water to boil.
12. Add pearl onions and boil for 3 minutes.
13. Drain and rinse with cold water; peel.
14. In a skillet, saute mushroom and onions in remaining butter until tender.
15. Add to beef mixture.
16. Simmer 10 minutes longer.
17. Thicken if desired.
18. Serve over noodles.
|
|