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Shirl's Beef Sirloin in Wine
Ingredients:
1/4 lb fatty ends of bacon, chopped
2 lbs sirloin, cut in 2 inch square cubes, all fat removed before cubing
S & P
Enough flour to lightly coat meat cubes
1 1/2 cups dry red wine
1 1/2cups Knorr beef bouillon
Thinly sliced small carrots, about a cup
3 tbls finely chopped fresh parsley
2-3 bay leaves broken in half
1 tsp thyme
2 large cloves fresh garlic, crushed
4 small bags of pearl onions, skins slipped in boiling water
1 1/2 lbs small white button mushrooms, stemmed and wiped
Directions
Drop pearl onions in boiling water for about 10-20 seconds, Remove with slotted spoon and slip off outer skins. Set aside
Fry bacon in large iron skillet until crisp. Remove with slotted spoon and set aside.
In drippings brown beef cubes slowly on all sides. As they begin to brown, add S & P and sprinkle with flour. It’s easiest to do if you use a sifter to sprinkle. Toss cubes to distribute flour evenly. Continue to brown until flour on cubes gets crispy brown.
Remove with slotted spoon and place with bacon bits.
To skillet add wine, bouillon, herbs, garlic. Deglaze skillet, scraping all good browned bits free and stirring into liquid. Add carrots until bubbling a bit. Then turn off heat and return beef and bacon to skillet. Place in a 350 degree oven with a tight lid.
Allow to cook for about l hr. Add onions and cook for another hour. Cubes and carrots should be getting tender when forked. Add mushrooms and cook for another 30 min or so. Watch to make sure liquid covers meat and veggies. If needed, add another Knorr beef bouillon cube.
When meat is tender and liquid thickened, serve in roasting skillet. Or, if you wish, you can use a Dutch oven for the roasting process and serve from that.
Best served with a loaf of crispy French bread.
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