Most folks are thinking turkey or ham, or both this week. Today is a good day for serving beef and this is one fine way to do just that. Enjoy!
Beef Tips in Wine Sauce
2 medium onions, sliced
1/2 stick butter
1/4 cup vegetable oil
2 1/2 pounds beef filet, 1-inch cubed
1/2 cup flour
1 -10.5 oz beef bouillon
1 cup dry red wine
1/2 pound fresh mushrooms, sliced
Salt & pepper to taste
Dried thyme, oregano, basil and fresh parsley
In a large skillet, sauté onions in the butter and oil until onions are transparent. Add mushrooms and cook until barely limp. Remove from the skillet with a slotted spoon and set aside. Add the beef and cook until lightly brown on all sides. Remove from skillet and set aside. To the juices in the pan, stir flour with a whisk mixing thoroughly. Slowly add the bouillon and wine to form the sauce. Add the herbs, use which ever or all if desired. Add salt and pepper to taste and more liquid if needed to make desired thickness. Return beef to the sauce and simmer on low for 15 to 20 minutes. Add onions and mushrooms and heat thoroughly. Serve over cooked rice.
This is a great dish for a buffet using a chafing dish.