Beef Tips w/ wine and mushrooms (because I was asked).....

Patricia S.
on 12/27/06 12:18 am - Glen Mills, PA

First the original recipe: SIRLOIN TIPS IN MUSHROOM-WINE SAUCE For a delicious, healthful meal that your guests will love, try Sirloin Tips in Mushroom-Wine Sauce! Ingredients: 1 « pounds lean sirloin tips, cut into 6 serving-size pieces (I had almost a pound and a half - already cut into small pieces) 1 cup beef bouillon ( I used 2 cans of beef broth -low sodium) 1cup dry white or red wine ( I used red) 1 large clove garlic, minced (used 2) 1 teaspoon Italian seasoning (used oregeno, basil, parsely) 2 cups sliced mushrooms (used Crimini mushrooms) 2 tablespoons flour (used cornstarch - can't remember how much) 1/4 cup water Also: I added dijon mustard because I thought I was supposed to have it...left out the cream I thought I was supposed to add. Instructions: In a large, heavy skillet sprayed with nonstick spray, brown sirloin tips over medium - high heat. Add bouillon, wine, garlic and Italian seasoning, then cover. Reduce heat and simmer, turning every 15 minutes, for 2 hours. Add mushrooms, re-cover, and simmer for « hour longer. Remove meat to a serving dish and keep warm. Pour meat juices from skillet into a large measuring cup. Add enough water to make 1 cup and return to skillet. Add flour dissolved in 1/4 cup water and simmer over medium heat, stirring constantly, until thickened. Pour sauce over meat before serving. Serves six. Nutritional Information: Per serving: 184 cal. (28% from fat); 25gm protein; 5.7gm fat (2.2gm sat.); 3.3gm carbohydrate; 209mg sodium; 68mg cholesterol; 0.67gm fiber. Exchanges: 3 lean meat, 1 vegetable. Add « fat exchange to meal plan. Next how I made it.... Sprayed pan w/ pam. Placed in beef tips and browned the outsides (did not cook through). Added garlic and let that cook in. Added beef broth (I can) and 1 cup wine. Didn't look like enough liquid for my idea...so added another can. Tranferred to crockpot, added mushrooms, set on low and took off for a day of visiting relatives. (I think it was probably 5-6 hours). Upon returning home I transferred the mixture back to large skillet on stove and turned on medium heat (uncovered). Added more wine (ha!)......once it started to reduce slightly I took out approx 1 cup of liquid, I stirred in several heaping teaspoons of dijon mustard to dissolve. I slowly added some cornstarch and wisked throroughly and added back to mixture on stove. Let thicken some more...repeated process (w/out the mustard****il sauce looked like I thought it should (thickish - but not too thick?). I served w/ fresh steamed asparagus and red potatoes for the boy.