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Beef Tips In Red Wine Sauce

Beef Tips In Red Wine Sauce

Succulent beef tips in a rich, yummy jus. Best winter dinner.

Ready in: 50 minutes

Serves: 2

Complexity: very-easy

kcal: 632

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2 cups sirloin tips cut into 2 cm slices
2 tsp rice bran oil
1 onion, diced
2 cups mushrooms, sliced
1 garlic clove, crushed
1 tbsp flour
½ tsp dried thyme
⅓ tsp nutmeg
½ cup dry red wine
1½ cups beef stock
3 cup egg noodles
2 tbsp parsley


Brown beef cubes in the oil in a nonstick frypan set over medium heat.
Turn the cubes frequently to ensure even browning on all sides.
Add the onions and cook 2-3 minutes longer, until the onions are fragrant.
Add the mushrooms and garlic then reduce heat to medium low and cook, stirring occasionally, for 4-5 minutes until mushrooms are brown.
Combine the flour, thyme leaves, SIDS CRAZY SALT 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.
Stir in the red wine and beef stock. 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 stock.
While the meat is cooking, cook the noodles to al denté according to package directions.
When tender, stir the noodles and parsley into the beef mixture and heat through.