Sizzling Steak Tips in Red Wine Sauce

Beef Tips in Red Wine Sauce



2 cups sirloin tips cut into 1 inch slices (any beef will do)

2 tsp olive oil

1/2 onion, diced

2 garlic cloves, crushed

1 Tbsp flour

1/2 tsp thyme

1/ 8 tsp rosemary

1 tsp garlic powder

2 tbsp parsley

1/3 tsp nutmeg

salt and pepper

1/2 cup dry red wine

1.5 cup beef stock or chicken stock

3 cups egg noodles (optional) – regular pasta will be great with it too!

2 cups mushrooms, sliced (optional – I left these out, but they would be GREAT incorporated)


    1. Season steak with salt, pepper, rosemary, and garlic powder
    2. Sear beef cubes in the olive oil in a nonstick skillet set over medium heat just enough to brown the outsides, and turn frequently to brown evenly.
    3. Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant.
    4. Add the mushrooms (if using) and garlic and reduce heat to medium low; cook, stirring occasionally, for 4 to 5 minutes longer, or until mushrooms are brown.
    5. Combine the flour, thyme leaves, black pepper and nutmeg in a small dish.
    6. Sprinkle the flour mixture evenly over the meat and mushroom mixture, stirring well.
    7. Stir the flour mixture constantly until it’s fully blended, then add the red wine and stock.
    8. Bring liquid to a boil then simmer for 20 minutes.
    9. While the sauce simmers, you can start making your pasta if serving the dish with pasta
    10. The sauce will continue to thicken as it simmers and at this point you can do one of two things:

**If the sauce is too thick – add more beef or chicken stock
**If the sauce is too thin – make a corn starch slurry (1 tbs corn starch to 1 tbs water in a small bowl) and to pan until incorporated

    1. When the sauce is at desired consistency, top with parsley and serve!


      The Chef in the Works


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