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Category: Beef
Prep Time: Cook Time: Total Time:
2 Tbsp olive oil
4 lbs sirloin tip roast, trimmed and cut
into 1-inch cubes
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp butter
4 large sweet onions, thinly sliced
4 cloves garlic, minced
1/3 cup flour
2 (10.5-oz) cans beef consomme
1 (14-oz) can beef broth
2 Tbsp Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme
1/2 cup heavy whipping cream
1/2 (14 oz) pkg French bread, cut into 1/4-in
thick slices, toasted
1 1/2 cups shredded mozzarella cheese
garnish: fresh thyme
In a large Dutch oven, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Brown roast, in batches, for 3-4 minutes per side; remove from pan, and set aside.
In the same Dutch oven, melt butter over medium heat. Add onions, and cook, stirring frequently, for 15-20 minutes, or until onions are tender. Increase heat to medium-high, and cook for 3-4 minutes, stirring frequently, or until onions are caramel colored. Stir in garlic and flour, and cook, stirring constantly, for 2 minutes. Add roast, consomme, broth, Worcestershire, bay leaves, and thyme. Simmer, stirring occasionally, uncovered, for 1 hour. Stir in cream, and simmer, uncovered for 30 minutes. Discard bay leaves.
Preheat boiler. Lightly grease a 13x9-inch baking dish.
Spoon roast mixture into prepared baking dish. Place toasted bread slices evenly over roast. Sprinkle with cheese. Broil, 5 inches from heat, for 3-4 minutes, or until cheese is melted. Garnish with fresh thyme, if desired. Serve immediately.
makes about 8-10 servings
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BEEF TIPS AND CARAMELIZED ONIONS
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Category: Beef
Prep Time: Cook Time: Total Time:
2 Tbsp olive oil
4 lbs sirloin tip roast, trimmed and cut
into 1-inch cubes
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp butter
4 large sweet onions, thinly sliced
4 cloves garlic, minced
1/3 cup flour
2 (10.5-oz) cans beef consomme
1 (14-oz) can beef broth
2 Tbsp Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme
1/2 cup heavy whipping cream
1/2 (14 oz) pkg French bread, cut into 1/4-in
thick slices, toasted
1 1/2 cups shredded mozzarella cheese
garnish: fresh thyme
In a large Dutch oven, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Brown roast, in batches, for 3-4 minutes per side; remove from pan, and set aside.
In the same Dutch oven, melt butter over medium heat. Add onions, and cook, stirring frequently, for 15-20 minutes, or until onions are tender. Increase heat to medium-high, and cook for 3-4 minutes, stirring frequently, or until onions are caramel colored. Stir in garlic and flour, and cook, stirring constantly, for 2 minutes. Add roast, consomme, broth, Worcestershire, bay leaves, and thyme. Simmer, stirring occasionally, uncovered, for 1 hour. Stir in cream, and simmer, uncovered for 30 minutes. Discard bay leaves.
Preheat boiler. Lightly grease a 13x9-inch baking dish.
Spoon roast mixture into prepared baking dish. Place toasted bread slices evenly over roast. Sprinkle with cheese. Broil, 5 inches from heat, for 3-4 minutes, or until cheese is melted. Garnish with fresh thyme, if desired. Serve immediately.
makes about 8-10 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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