Red Wine Beef

This standby recipe is so simple my husband can make it and is impressive enough to be a great company meal. Amp up the flavor with a sprinkling of Gorgonzola cheese on top. 

1 ½ lbs. top sirloin, cut into bite-sized cubes

2 T. olive oil

1 cup dry red wine

1 can beef broth

1 cup water

4 cloves garlic, minced

¼ cup real bacon bits

1 tsp. thyme

¼ tsp. red pepper flakes

3/4 tsp. each, salt & pepper

¼ cup flour

¼ cup water

½ pkg. egg noodles

¼ cup gorgonzola crumbles (optional)

In a large skillet, brown beef in olive oil over medium-high heat until cooked through. Remove beef and add wine to hot pan to deglaze. Heat until boiling. Add broth and water. Stir and cook 2 minutes. Add beef back into the pan, along with bacon bits, garlic, thyme, red pepper flakes, salt, and pepper. Cover and simmer over medium-low heat for 45-60 minutes, until beef is tender.

In a small bowl, combine flour and ¼ cup of water until smooth. Add to the beef mixture and cook until sauce thickens.

Cook egg noodles per package directions. Serve beef mixture with sauce over noodles. Sprinkle with gorgonzola crumbles if desired.