Beef, Main Dishes

Beef Tips in Burgundy Sauce

  • 2 1/2 pounds Beef sirloin
  • 6 slices Bacon
  • 2 medium Onions, chopped
  • 1 Garlic cloves, minced
  • 1/2 pound Mushrooms, fresh, chopped
  • 1 can Beef broth
  • 1/2 cup Water
  • 1 1/2 cups Wine, burgundy
  • 1 tablespoon Parsley
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 3 Bay leafs
  • 1/4 cup Water
  • 1/4 cup Flour

    • Cook bacon until crisp. Drain and set aside.

    Brown meat. Add onions, garlic and mushrooms during last few minutes of browning meat. Drain off excess fat.

    Add remaining ingredients except water and flour.

    Cover and cook in 300 degree oven for 2 hours. Check and add water ifneeded. Remove Bay leaves when finished.

    Combine water and flour. Slowly add into mixture. Heat to boiling.

    Serve over noodles or mashed potatoes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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