2 cup cubed beef sirloin, trimmed
1 of all visable fat
2 tsp olive oil
1 medium yellow onion, chopped
2 cup sliced mushrooms
1 clove garlic, crushed
1 tbsp flour
1/2 tsp dried thyme leaves
1/4 tsp freshly ground black pepper
1/8 tsp nutmeg
1/2 cup dry red wine
1 1/2 cup beef broth
3 cup cooked extra-wide egg
1 noodles
2 tbsp chopped fresh parsley
Directions
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
:)
Servings: 4 servings
Beef Tips In Red Wine Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beef; Beverages; Meat; Sauce
The History of Recipes
Historians have traced the existance of recipes way back into distant history, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further than that. However, mostly, these old records were just very basic hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to historians is a series of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. During Roman times around 25BC a roman called Apicius assembled a few documents which described recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius describes how the ancient cooks were skilled in the use of many different herbs, including many that are still in use today like basil, fennel and dill. As our culinary historical trip moves on a few more years there were a couple of interesting cookery books published in the 14th Century ; one book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these have no connection with the indian food that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the rich and wealthy people of the period. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from the holy lands, such as rosemary and coriander. These new herbs and spices caused an outbreak in publications on food, most of which still exist in private libraries. Like it or not, the introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Beef Tips In Red Wine Sauce recipe.
