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2
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lbs
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beef, sirloin tip roast/steak
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|
3
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Tbsp
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olive oil, divided
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|
2
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Tbsp
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butter, divided
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|
1
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cup
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onion, chopped
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|
1
|
|
garlic clove, minced
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3
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Tbs
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flour
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2/3
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cup
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water
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|
1
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cup
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dry red wine, Carlo Rossi Burgundy
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2
|
tsp
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Better Than Bouillon Beef Base
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|
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3/4
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tsp
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salt
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|
3
|
Tbs
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tomato paste
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|
1
|
tsp
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worcestershire sauce
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|
|
|
--- SAUCE ---
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|
1/2
|
lb
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mushrooms, sliced
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|
2
|
Tbsp
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butter
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|
3/4
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cup
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sour cream
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|
1/4
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cup
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milk
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|
8
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oz
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egg noodles, cooked (4 2/3 cups dry before cooking)
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|
|
|
1
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CUT meat across the grain into 1/4" slices, then into 1/2" by 1" strips (bite-size). Heat 1 Tbsp olive oil over medium heat in a 10-12" skillet that has a lid. Add onion and garlic and cook until golden. Remove from pan and set aside.
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2
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PUT 3 Tbsp flour and meat strips in a gallon size ZipLock bag and shake until meat is evenly coated. In the same pan, add 1 Tbsp olive oil, and 1 Tbsp butter. Add 1/2 the meat and cook over medium heat until browned. Set aside meat, and repeat with the second 1/2 of meat.
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3
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RETURN all the meat, onions and garlic, to pan. (Leave burner off until all remaining ingredients have been added).
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4
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BOIL 2/3 cup of water. Add 2 tsp beef base, and stir until dissolved. Pour this mixture, wine and 3/4 tsp salt into the pan with the meat mixture. Simmer for about 1 1/2 hours covered, stirring occasionally to keep from sticking to bottom of pan. When meat is tender, add tomato paste and Worcestershire sauce, mixing well. (Temporary turn off burner and cover while making the sauce.)
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5
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SAUCE Sauté mushrooms in 2 Tbsp butter until juices appear. Add to meat along with sour cream and milk. Heat through. Do not boil, as sour cream may curdle. Serve with egg noodles.
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