BEEF TIPS &CARAMELIZED ONION CASSEROLE
Source of Recipe
Paula Deen
List of Ingredients
2 tablespoons olive oil
4 pounds lean beef (stew meat/sirloin tip roast cut into 1 inch cubes)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons butter
4 large sweet onions, thinly sliced
4 cloves garlic, minced
1/3 cup all-purpose flour
2 cans beef consomme (10.5 ounce cans)
1 can beef broth (14 ounce can)
2 tablespoons Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme
1/2 cup heavy whipping cream
1/2 package French bread, cut into 14 inch thick slices, toasted
1 1/2 cups shredded mozzarella cheese
Recipe
In a large dutch oven, heat olive oil over medium-high heat. Sprinkle meat with salt and pepper. Brown meat, in batches, for 3 to 4 minutes per side; remove from pan, and set aside.
In the same Dutch oven, melt butter over medium heat. Add onions, and cook, stirring frequently for 15-20 minutes, or until onions are tender. Increase heat to medium-high and cook for 3 to 4 minutes, stirring frequently, or until onions are caramel colored. Stir in garlic and flour, and cook, stirring constantly, for 2 minutes. Add meat, consomme, broth, Worchestershire, bay leaves, and thyme. Simmer, stirring occasionally, uncovered, for 30 minutes. Discard bay leaves.
Preheat broiler. Lightly grease a 13x9 inch baking dish.
Spoon meat mixture into prepared baking dish. Place toasted French bread slices evenly over meat. Sprinkly with cheese. Broil, 5 inches from heat, for 3 to 4 minutes, or until cheese is melted. Serve immediately.
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