3 tablespoons olive oil
3 cloves garlic, minced
1 1/2 pounds beef sirloin
1 16 oz. package of fresh mushrooms (can also used canned, drained)
1 8 oz. can tomato sauce
Salt to taste
Freshly ground pepper, to taste
3/4 cup red wine
|This is the cut of meat I used.|
Cut beef into cubes. Season with a little salt & pepper.
|Cut steak into cubes/1" pieces.|
|Season with salt & pepper to your suiting (but don't overdo it!)|
Add mushrooms, garlic, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are fork tender. (Cook's Note: "Fork-tender" means you should be able to stick a fork in a piece and it slides out EASILY. If not, keep cooking until it does!) Add a little more wine while cooking if desired.
|Note: When I mixed everything together, the sauce tasted too bitter/acidic,|
so I added a tablespoon or so of brown sugar, to add a little sweetness.
|I used fresh, rather than canned mushrooms.|
|Cook until meat is 'fork-tender' and sauce is the|
consistency of barbecue sauce.