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
Transcribed cooking instructions as an idea can be found back into antiquity, certainly as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient records were just simple hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to food historians are some stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius compiled a collection of scripts detailing recipes prepared by his fellow Romans. In his works, he recounts how the roman meals were split into starters, main course and dessert, something we still use today. He also tells us how the ancient chefs were skilled in the use of a wide range of aromatic flavors, including a few you will know for example bay, rue and asafoetida. Continuing our culinary historical journey, there are a couple of recipe books which were published in the fourteenth century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are not about the curry that is familiar to us all today, but instead descriptions of the types of meals enjoyed by the rich. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from middle-east cuisine, including spices like basil and rosemary. The introduction of these new culinary ideas led to an increase in publications on food, most of which are kept safe in academic collections. The TV revolution brought us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Beef Tips In Red Wine Sauce recipe.
