Saturday, August 16, 2008

Burgundy Beef

I recently saw this in my Simple & Delicious magazine (Sept/Oct 2008), and I hope to try it soon. It looks, well, simple and delicious! ;-) It also feeds a good amount of people, so it would be great for a get together.


4 pounds beef sirloin tips, cut into 1-inch cubes
3 large onions, sliced
1 cup water
1 cup burgundy wine or beef broth
1 cup ketchup
1/4 cup quick-cooking tapioca
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
4 teaspoons paprika
1-1/2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon ground mustard
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked egg noodles


In a 5-quart slow cooker, combine the first 12 ingredients. Cover and cook on low for 8-9 hours or until meat is tender.

Combine cornstarch and water until smooth; stir into pan juices. Cover and cook on high for 15 minutes or until gravy is thickened. Serve with noodles.

Yields 10 servings

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