Ingredients for Beef In Red Wine Mushroom Sauce
- Sirloin
- 2 tablespoons butter
- Safflower Oil
- Sliced Mushrooms
- Carrots
- Celery
- 2 tablespoons all-purpose flour
- Red Wine
- Beef Broth
- 1 tablespoon tomato paste
- Black Pepper
- Garlic Powder
- Onion Powder
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How to Make Beef In Red Wine Mushroom Sauce
- Season beef cubes generously with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, melt butter and olive oil over medium-high heat. Brown beef cubes in batches, ensuring not to overcrowd the pot. Set aside.
- Add chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add sliced mushrooms and cook until they release their moisture and start to brown.
- Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute.
- Gradually whisk in red wine, beef broth, and tomato paste. Stir until smooth and well combined.
- Return the browned beef to the pot. Add thyme, rosemary, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 50 minutes, or until the beef is very tender.
- Remove the bay leaf before serving. Taste and adjust seasoning as needed. Serve hot over your favorite noodles or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
7g
Fat
34g
Carbs
2g
