Tender Beef Tips in a Creamy, Beef Gravy reduction served with Egg Noodles.
1. Brown Beef Chunks in Batches making sure to salt and pepper heavily in this step for flavor retention. Brown Mushrooms & Onions with Beef until softened. Add Butter & after it is melted in sprinkle the Flour into the mixture to coat the meat. When meat juices are absorbed Pour in Wine to deglaze the pan and scrap up any stuck on bits in the bottom of your pan. Add Beef Broth, Bay Leaf, Thyme, & Brown Sugar. Allow to simmer until reduced about 30 minutes.
2. Boil Water for Egg Noodles making sure to season your water with Salt. Cook noodles just until soft then drain and set aside.
3. When Noodles are cooked Reduce Heat on Beef to low and remove Bay Leaf and any visible sprigs of Thyme left. Then stir in Sour Cream and Egg Noodles and Serve.
Don't skip the fresh herbs it will change the flavor dramatically!
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|Serving Size: 1 Serving (614g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 264 (32%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 194.3mg||60 %|
|Sodium 715.4mg||25 %|
|Potassium 1622.2mg||43 %|
|Total Carbohydrate 72g||21 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 66.7g|
|Protein 63.7g||91 %|
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Calories per serving: 825
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