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)
- Season steak with salt, pepper, rosemary, and garlic powder
- 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.
- Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant.
- 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.
- 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.
- Stir the flour mixture constantly until it’s fully blended, then add the red wine and stock.
- Bring liquid to a boil then simmer for 20 minutes.
- While the sauce simmers, you can start making your pasta if serving the dish with pasta
- 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