Beef with creamy red wine sauce

Dinner tonight, February 216, 2015

Just a dish you want to eat some more off, can be served with mashed potatoes as well.
4 Servings

  • 500 g beef , cut into bite-size strips
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon salt
  • 1 teaspoon olive oil
  • 250 g fresh mushrooms, quartered
  • 190 g frozen small whole onions, thawed
  • 4 cloves garlic, minced
  • 1 ½ cup dry red wine
  • 2 cup lower-sodium beef broth
  • 4 tablespoons whole wheat flour
  • 2 tablespoon snipped fresh parsley
  • a couple of drops of brown food colouring
  • ½ cup heavy cream

1) Cut beef in to bite size strips . Sprinkle steaks with the pepper and salt. In large skillet over medium-high heat add oil. Reduce heat to medium. Brown beef. Transfer steaks to a tray or plate; cover with foil and let stand while preparing sauce.

For sauce: In the same skillet, cook mushrooms and onions about 5 minutes or until tender, stirring frequently. Add garlic. Cook additionally 1 minute. Remove skillet from heat; add wine. Return skillet to heat. Boil gently, 5 minutes, stirring occasionally. Whisk together heavy cream,broth and flour; add to skillet. Cook and stir until sauce is thickened and bubbly, add a couple of drops of brown food colouring if you

Return beef to skillet; heat through, turning to coat beef evenly with sauce.

Spoon sauce from the pan in to a saucer ( leaving the coated onions and mushrooms behind ). Sprinkle beef,onions and mushrooms with parsley and serve hot boiled potatoes and the sauce from the pan

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