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How To make Beef Tips In Red Wine Sauce
2 c Cubed beef sirloin, trimmed
Of all visable fat 2 t Olive oil
1 md Yellow onion, chopped
2 c Sliced mushrooms
1 Clove garlic, crushed
1 T Flour
1/2 t Dried thyme leaves
1/4 t Freshly ground black pepper
1/8 t Nutmeg
1/2 c Dry red wine
1 1/2 c Beef broth
3 c Cooked extra-wide egg
Noodles 2 T Chopped fresh parsley
Brown beef cubes in the olive oil in a 12 inch nonstick skillet set over medium heat. Turn the cubes frequently to ensure even browning on all sides. Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant. Add the mushrooms and garlic and reduce heat to medium low; cook, stirring occasionally, for 4 to 5 minutes longer, or until mushrooms are brown. Combine the flour, thyme leaves, black pepper and nutmeg in a small dish. Sprinkle the flour mixture evenly over the meat and mushroom mixture, stirring well. Allow the flour mixture to "toast" in the pan without burning for 30 seconds to 1 minute. Then, stir in the red wine and beef broth. Stir until the liquid comes to a boil and thickens very slightly. Reduce heat to low, cover loosely, and simmer for 20 minutes. The sauce will continue to thicken as water evaporates during cooking. If the sauce becomes too thick, add a few tablespoons of water or beef broth. While the meat is cooking, cook the noodles according to package directions. When tender, stir the noodles and parsley into the beef mixture and heat through. From: The Austin American Statesman, typed by jessann :)
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How to Make Red Wine Sauce
Learn how to make red wine sauce with this guide from wikiHow:
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Red Wine Brown Gravy | Gravy | Gravy Recipe | Homemade Gravy | Brown Gravy Recipe | Brown Gravy
There is not much better than a delicious homemade gravy to top your favorite dish. If you are looking for a brown gravy recipe with a little twist to take it over the top, this red wine brown gravy recipe may just be what you need. With the addition of red wine, this homemade brown gravy recipe has a robust bouquet of hearty flavors. This red wine brown gravy goes well with beef, pork, chicken, mashed potatoes and more. Give this homemade brown gravy recipe a shot and let us know what you think.
Ingredients:
Beurre Manié:
- 3 tbsp or 40g Butter
- 3 tbsp or 40g Flour
Red Wine Brown Gravy:
- 2 tbsp or 20g Butter
- 2 Shallots or 60g
- 1 Cup or 250ml Red Wine – Merlot
- 1.5 Cups or 375ml Beef Stock
- 6 Parsley Stems
- Handful of Fresh Thyme or 1/4 tsp Ground Thyme
- Salt and Pepper to taste
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- Calphalon Triply Stainless Steel 10-Inch Omelet Pan -
- Pyrex Measuring Cup Set -
- Wood Spoon Rest-
- Calphalon Tri-Ply Stainless Steel 1-1/2-Quart Sauce Pan -
- Stainless Steel Fine Mesh Strainer -
- Matfer Bourgeat Whisk-Stainless Steel-10 inch, 10, Black -
- Le Creuset Stoneware Gravy Boat -
- Maredash Mini Bowls 4 Inch Glass Bowls for Kitchen Prep -
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Red Wine Sauce | Red Wine Steak Sauce | How to Make a Red Wine Sauce | Red wine Sauce Recipe
In this recipe, I will show you how to make a red wine sauce. This outstanding steak sauce is quite simple to make. It only takes a few simple ingredients you have at home to make a delicious 3-star Michelin steak sauce. This red wine sauce is a perfect Christmas sauce for a beef wellington.
Red Wine Sauce Ingredients:
- 1 Tbsp or 15g Butter – to sauté the onions and garlic
- 2 Tbsp or 30g diced onion
- 2 cloves of garlic
- 1 Tsp honey
- 1/2 cup or 119ml of red wine
- 2 Tsp Dijon mustard
- 1 Tsp thyme
- Salt and pepper to taste
- 1 Tbsp or 15g of cold butter- to finish the sauce
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- Duxtop Portable Induction Cooktop (cooktop) -
- Calphalon Triply Stainless Steel 10-Inch Omelet Pan -
- Matfer Bourgeat Whisk-Stainless Steel-10 inch, 10, Black -
- Wooden Measuring Spoon Set -
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The Sauce and Gravy Channel specializes in sauces and gravy recipes. It’s all about the sauce - and gravy. Sauces and gravies bring a rich and dynamic touch to dishes. They add flavor and help complete a beautiful dish. My goal is to keep sauces alive via how to videos. Please show your support for the channel by subscribing below.
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Bushwick Tarantella by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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As an Amazon Associate I earn from qualifying purchases
DISCLAIMER
USE AT YOUR OWN RISK
We do not take any warranties about the completeness, reliability and accuracy of this information. Any action you take upon the information on this YouTube channel or website is strictly at your own risk, and we will not be liable for any injuries, losses and damages in connection with the use of our YouTube channel or website.
NY Strip Steak With Mushroom Sauce With Cream, Red Wine & Rosemary In Cast Iron Skillet
This NY strip steak with mushroom sauce with cream, red wine and rosemary recipe is sure to impress your friends! Join Eric from Simply Elegant Home Cooking to see how easy it is to prepare this restaurant quality dish using just a cast iron skillet in your home kitchen. Although Eric demonstrates today using a NY strip steak, other cuts of steak would also work just as well for this delicious mushroom sauce. Be sure not to compromise with the quality of your ingredients! You want to buy the best quality steak you can find. Be sure to get your cast iron skillet smoking hot before you add the steak in order to get a great sear! Cook the steak medium to medium rare and be sure to let it sit out for a full ten minutes after cooking before you cut into the steak to prevent the juices from escaping!
Ingredients:
-NY strip steak (or other cut such as filet mignon or ribeye)
-Light olive oil or other neutral oil for searing
-Salt & pepper
-Cremini mushrooms (stems trimmed and sliced thin)
-Shallots
-Butter
-Red Wine
-Beef stock (must be homemade!)
-Finely minced rosemary (or other herbs if you prefer)
Directions:
-Remove NY strip steak from the fridge an hour or more before you plan to cook to ensure it reaches room temperature.
-Clean the cremini mushrooms using a damp towel (do not rinse them!), remove any excess stem, and slice thinly
-Finely dice the shallots
-When steak has reached room temperature, bring a medium fry pan to medium heat, add a tablespoon or two of butter, and sauté the mushrooms and shallots until soft and mostly cooked through. Season the mushrooms to your liking with salt and pepper.
-When shallots and mushrooms are mostly cooked and have reduced in volume, remove from heat and place a cast iron skillet over medium high heat.
-As cast iron skillet comes up to temperature, prep your steak. Blot dry using paper towels and generously season all sides with coarse cracked pepper and kosher or sea salt.
-Once pan is smoking, add a small amount of olive oil or other neutral oil and add the steak. It needs to sizzle immediately or the pan is not hot enough! Sear both sides three minutes and sear the edges for an additional minute or so each for medium. Adjust the cooking time to your liking if you like your steaks more rare.
-Once steak is fully cooked, remove it from the heat to sit for at least ten minutes. Turn the heat off until the cast iron skillet stops smoking. Once this occurs, pour out any excess fat (do not wipe the pan!) and pour in dry red wine to deglaze the skillet. Use a spatula to scrape the browned bits from the bottom of the pan as they will add tremendous flavor to your sauce! Turn the heat back on to medium high.
-Once the red wine has thickened to a syrup consistency, add in the homemade beef broth. Once the sauce comes back up to a boil, add in the mushrooms and shallots from the other skillet.
-Add in any drippings from the steak.
-Cook until volume reduces by about half. Once it does, turn heat down to medium and add in the heavy cream. Cook until the sauce thickens.
-Once the sauce has thickened up, turn off the heat, add a chunk of cold butter, and move the butter around as it melts to emulsify and further thicker the sauce.
-Once butter is fully incorporated, add any salt and pepper if necessary and add in the minced rosemary or other fresh herbs of your choice.
-Slick the NY strip steak into thick pieces, and spoon over the mushroom sauce.
-Serve & enjoy!!!!!