Sunday, June 13, 2010

Beef Tips and Carmelized Onion Casserole

Beef Tips and Carmelized Onion Casserole
Cooking with Paula Deen recipe

Serves 8 to 10

2 tablespoons olive oil
4 pounds sirloin tip roast, trimmed and 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 (10.5 oz) cans beef consomme
1 (14 oz) can beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme
1/2 cup heavy whipping cream
1/2 (14 oz) package French bread, cut into 1/4 inch thick slices, toasted
1 1/2 cups shredded mozzarella cheese
Garnish: fresh thyme

In a large Dutch oven, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Brown roast, 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 to 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 roast, consomme, broth, Worcestershire, bay leaves, and thyme. Simmer, stirring occasionally, uncovered for 1 hour. Stir in cream, and simmer, uncovered, for 30 minutes. Discard bay leaves.

Preheat broiler. Lightly grease a 13x9 inch baking dish.

Spoon roast mixutre into prepared baking dish. Place toasted french bread slices evenly over roast. Sprinkle with cheese. Broil, 5 inches from heat, for 3 to 4 minutes or until cheese is melted. Garnish with fresh thyme, if desired. Serve immediately.

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