Ingrédients :
3 tablespoons butter
1/2 lb sliced crimini mushrooms
1/2 cup finely chopped onion
2 large cloves garlic minced
1 lb beef tenderloin or good quality beef steak ( I use petite shoulder) cut in bite size strips
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoon olive oil
1/3 cup good quality red wine
1 (14 ounce) can low sodium beef broth
2 tablespoons Worcestershire Sauce
1/4 cup flour (I like to use Wondra flour)
Salt & Pepper to taste

Directions :

Large skillet with butter over medium-high heat When melted, add the mushrooms and simmer for about 8 minutes, or until light golden brown. Add the onions and sauté for an additional two to three minutes, or until the mushrooms are golden brown. Add garlic, turn heat down to low, and simmer for 30 seconds. Take out of the pan and serve.
Add flour, steak bits, salt, and pepper to a big ziploc bag. To coat, shake. Heat a skillet with olive oil over a medium-high flame. Just till browned, add the meat. Transfer to a plate.

Deglaze the pan by adding red wine and scraping off the browned pieces from the bottom. Place a bowl with 1/2 cup of beef broth in it. Worcestershire sauce and the remaining beef broth are added. 5 minutes of simmering with occasional stirring is required.
Mix 1/4 cup flour and beef broth in a small bowl. Stir the flour mixture into the beef broth mixture in the skillet. Cook for about 2 minutes, or until slightly thickened. Reintroduce the meat and mushroom combination to the pan and simmer for 5–10 minutes. Pepper and salt to taste. Serve with mashed potatoes, rice, or egg noodles. Savory Beef Tips with Gravy in One Skillet 0 of the 1 minute, 4 second time frame 90% volume.

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