|Recipe from: Grandma’s kitchen|
Image Credit: Grandma’s kitchen
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
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.
Enjoy this amazing recipe and many more when visiting Grandma’s kitchen