INGREDIENTS
1 ½ lbs beef tenderloin, sirloin tips, or petite shoulder cut in bite-size pieces
Salt and freshly ground black pepper
1 tablespoon olive oil
3 tablespoons butter
½ lb sliced cremini mushrooms or white mushrooms
½ cup finely chopped onion
3 cloves garlic minced
⅓ cup dry red wine (optional)
2 cups low sodium beef broth
1 tablespoon Worcestershire Sauce
1 tablespoon soy sauce
3 tablespoons cornstarch
¼ cup cold water
INSTRUCTIONS
Generously salt and pepper the beef chunks. Heat the olive oil over medium in a Dutch oven or large skillet. Brown the beef chunks on all sides. Work in batches so you do not crowd the pan adding more oil if needed. Plate the browned beef, reserve any pan juices and cover to keep warm.
Melt the butter in the pot. Add the mushrooms and cook for a few minutes. Add the onions and cook until they start to soften and the mushrooms turn a nice golden brown. Add the garlic and cook for 1 additional minute. Remove everything from the pan and place it on the plate with the beef chunks.
Pour the red wine into the pot and scrape it with a wooden spoon to get all those tasty brown bits from the bottom and sides of it. Gently simmer the wine and reduce it by half. Stir in the beef broth, Worcestershire sauce, and soy sauce. Bring the mixture to a boil and then reduce to a simmer.
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