Slow cooker sirloin tips with red wine and mushroom sauce
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Ingredients
  • 2 pounds sirloin, cubed
  • 2 tablespoons gluten-free flour
  • 3 tablespoons plus 2 teaspoons olive oil, divided
  • 1 cup red wine
  • 14 ounces of beef broth (I use homemade broth.)
  • 1 medium onion, diced
  • 8 ounces mushrooms, sliced
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
Instructions
  1. In a large skillet (I use an iron skillet), heat 1 tablespoon of olive oil on medium-high heat.
  2. Meanwhile, put half the sirloin in a zip-top bag, add 1 tablespoon gluten-free flour, zip and shake to coat.
  3. Add meat to the pan and brown the meat well, turning so that all sides are brown.
  4. Once brown, transfer the meat to a slow cooker.
  5. Repeat steps 1-4.
  6. To the skillet, carefully add the red wine. Use a wooden spoon or spatula to scrape the browned bits from the bottom of the skillet. Cook for 1-2 minutes or until wine is reduced to ½ to ⅔ cups. Transfer the mixture to a slow cooker.
  7. In a separate skillet, heat 2 teaspoons olive oil on medium. Add the onion and cook, stirring occasionally, until lightly browned. Transfer to the slow cooker.
  8. Heat the remaining 1 tablespoon olive oil in the skillet used for the onions. Add the mushrooms and cook, stirring occasionally, until lightly browned. Transfer to the slow cooker.
  9. To the slow cooker add the beef broth, sea salt and pepper. Cook on low for 6 to 7 hours.
  10. Serve over mashed potatoes, rice, cauliflower rice or whatever you prefer.
Recipe by Easy Health Options® at https://easyhealthoptions.com/?p=77888