New Recipe

I tried a new recipe last night. It was really good, so I thought I'd share it with you. It was from the Sept/Oct 08 issue of Simple & Delicious.

Burgundy Beef

4 pounds beef sirloin tips, cut into 1-inch cubes
3 large onions, sliced
1 cup water
1 cup burgundy wine or beef broth
1 cup ketchup
1/4 cup quick-cooking tapioca
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
4 teaspoons paprika
1 1/2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon ground mustard
2 ablespoons cornstarch
3 tablespoons cold water
Hot, cooked noodles

In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 8-9 hours or until meat is tender. Combine cornstarch and water until smooth; stir into pan juices. Cover and cook on high for 15 more minutes or until the gravy is thickened. Serve over noodles.

So that's it! The commissary didn't have "beef sirloin tips", so I just bought some big chunk o' beef (bottom round or something--whatever was cheap, but not chuck), and it turned out fine. When I got home from the commissary, I cut the beef into chunks and then threw them into a gallon ziploc bag to freeze. That way when I was ready to make it, the beef was all ready, so I just had to throw everything in the crockpot. I used the beef broth instead of the wine, and I just realized when I was typing it out that I totally skipped the paprika, but it was really good, and everyone liked it. Definitely a keeper for us!