Beef Tips Alexandra Recipe

• 2-3 lbs. roast, cut up for stew meat
• 2 sm. onions, minced
• 1 sm. container fresh mushrooms, sliced
• 1 c. beef broth
• 1/2 c. water
• 1/2 c. Burgundy
• 1 teaspoon Italian seasonings
• 1 teaspoon garlic pwdr
• 1 teaspoon Morton's Nature's Seasons
• Salt and pepper to taste
• 1/2 can cream of mushroom soup

1. In heavy iron Dutch oven, heat veg.
2. oil.
3. Dredge small pcs of meat in a mix of flour, salt, and pepper; brown on all sides in oil.
4. You may need to do this in several batches; set aside.
5. In same pan, adding more oil if necessary, saute/fry onions till they start to get transparent; set aside.
6. Add in about 1 tsp.
7. butter to the pan and saute/fry the mushrooms for about 4 or possibly 5 min.
8. Return meat and onions to pan; add in broth, wine, water, and seasonings.
9. Cover and simmer for one hour.
10. Skim off oil as needed.
11. Stir in the soup and simmer 5 more min.
12. Serve over egg noodles or possibly rice.

roast, onions, mushrooms, beef broth, water, burgundy, italian seasonings, garlic, salt, cream of mushroom soup

Taken from cookeatshare.com/recipes/beef-tips-alexandra-28292 (may not work)