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Ingredients
- 2 lb Sirloin tri-tip
- Â Â Salt and pepper, as desired
- 2 Tbsp. Oil
- 1 med Onion, peeled and quartered
- 1 x Carrot, cut up
- 1 x Celery stalk, minced
- 2 Tbsp. Flour
- 1 c. Red wine
- 3 c. Chicken broth
- 1 tsp Thyme
Directions
- PAT THE MEAT DRY, SPRINKLE with salt and pepper. Heat the oil in a large flame-proof casserole, add in the meat and brown on both sides over high heat.
- Remove the meat from the pot, reduce heat to medium and add in onions, carrots and celery and cook, stirring, for five min. Stir in the flour, then add in the wine and broth. Replace the meat in the casserole, add in the thyme, cover and cook over low heat till meat is tender, about one hour. When the meat is tender, remove it from the pot and strain the sauce. Throw away vegetables. Slice the meat and arrange on a platter. Serve the sauce separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 8 servings | |
| Calories 229 | |
| Calories from Fat 86 | 38% |
| Total Fat 9.55g | 12% |
| Saturated Fat 2.14g | 9% |
| Trans Fat 0.09g | |
| Cholesterol 46mg | 15% |
| Sodium 208mg | 9% |
| Potassium 518mg | 15% |
| Total Carbs 4.63g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.12g | 1% |
| Protein 24.01g | 38% |
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