| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 8 | Servings | |
INGREDIENTS
| 2 | lb | Sirloin tri-tip |
| Salt and pepper, as desired | ||
| 2 | T | Oil |
| 1 | Onion, peeled and quartered | |
| 1 | Carrot, cut up | |
| 1 | Celery stalk, chopped | |
| 2 | T | Flour |
| 1 | c | Red wine |
| 3 | c | Chicken broth |
| 1 | t | Thyme |
INSTRUCTIONS
PAT THE MEAT DRY, SPRINKLE with salt and pepper. Heat the oil in a large flame-proof casserole, add the meat and brown on both sides over high heat. Remove the meat from the pot, reduce heat to medium and add onions, carrots and celery and cook, stirring, for five minutes. Stir in the flour, then add the wine and broth. Replace the meat in the casserole, add the thyme, cover and cook over low heat until meat is tender, about one hour. When the meat is tender, remove it from the pot and strain the sauce. Discard vegetables. Slice the meat and arrange on a platter. Serve the sauce separately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 308
Calories From Fat: 150
Total Fat: 16.6g
Cholesterol: 94.1mg
Sodium: 350.1mg
Potassium: 525.9mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: 1.4g
Protein: 31.9g