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| Recipe from: Grandma’s kitchen Image Credit: Grandma’s kitchen |
Ingredients:
2 pounds beef sirloin tip, cut into 1-inch cubes
2 tablespoons
vegetable oil
1 (10 ½
ounce) can beef broth
⅓ cup red
burgundy wine or cranberry juice cocktail
2 tablespoons
soy sauce
1 clove
garlic, minced
¼ teaspoon
onion powder
¼ cup water
2 tablespoons
cornstarch
2 pounds of baby carrots
⅓ cup fresh parsley, finely chopped
Preparation:
Brown the
beef tips on all sides in vegetable oil in a large heavy skillet.
Add broth,
wine, soy sauce, garlic and onion powder and mix well.
Bring beef
mixture to a boil. Reduce heat. Simmer, covered, until the beef is tender,
about 1 hour.
Combine water
and cornstarch in a small bowl and mix well.
Add the
cornstarch mixture gradually to the beef mixture, stirring continually.
Cook,
stirring continually, until gravy thickens and boils for 1 minute.
In a medium sauce pan bring to boil the carrots in enough water and cook for about 8 minutes or until the carrots start to tender.
Drain the carrots.
Sprinkle the carrots with the parsley and use the carrots as a side dish for meat.
You can serve this excellent recipe over our excellent white rice.
Serve 8
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