Beef Tips
- 2 lb. round, flank steak or venison, 1 or 2 in. cuts
- 1 large bell pepper
- 1 to 2 Vidalia Onions (flat)
- 1 (8 oz.) pkg. fresh mushrooms
- 4 to 6 Tbsp. olive oil
- 2 beef bouillon cubes
- 1 c. red wine (Merlot)
- 5 to 6 Tbsp. Balsamic vinegar
- salt, pepper and garlic powder to taste
- cornstarch or flour
- cooked pasta or rice
- Using a black cast-iron skillet, heat oil and sear beef tips or meat of your choice, until browned. Add bell pepper, mushrooms and onions, saute until crisp tender. Add salt, pepper, garlic powder, then add vinegar and bouillon cubes. Bring to a boil to dissolve bouillon cubes. Cook on medium-high heat for 10 to 15 minutes. Cover and simmer for 1 to 2 hours on low heat, stirring occasionally. (Do not rush simmer time.) Before serving, thicken with cornstarch or flour to your desired consistency.
cuts, bell pepper, vidalia onions, fresh mushrooms, olive oil, red wine, balsamic vinegar, salt, cornstarch, pasta
Taken from www.cookbooks.com/Recipe-Details.aspx?id=37917 (may not work)