Now we’re talkin’ comfort food. Mushrooms, onions, beefy beef-free tips in a savory sauce layered over al dante Pappardelle noodles(those are the wide flat noodles). You’re makin’ me hungry!
- 1/2 pound sliced white button mushrooms
- 1 small onion, halved and sliced
- 1 pound BtB Beef-Free Tips
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- 1/3 cup dry red wine
- 2 cups vegetable broth
- 2 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Al dente Pappardelle Noodles
Place mushrooms and onion in a skillet and cook until slightly carmelized. Sprinkle BtB beef –free tips with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat, adding additional oil as needed.
Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; add mushroom and onions. Cook, covered, on low for 15 minutes.
In a small bowl, mix cornstarch and cold water until smooth; gradually stir into skillet. Cook, covered, on high 15-30 minutes or until gravy is thickened. Serve over Pappardelle Noodles.
Yield: 4 servings.