Wine Sauce

I’d never made a wine sauce before, so I looked at a bunch of recipes on-line and got some ideas for how to go about it. I was looking for something to do with sirloin tips and egg noodles and most of the recipes said to use cream of mushroom soup. My fiance Emily doesn’t like mushrooms, so that was out. Some of the other recipes looked like they had promise, but started with things like “add 5 lbs of sirloin”, which is a hell of a lot more than I wanted to make. Fortunately, between them all there were sound concepts for how to start.

Neither Emily nor I drink wine, so we didn’t have any in the house and we didn’t have any cooking wine either. I went to the supermarket to get some cooking wine, but they apparently don’t carry any. I went across the street to the liquor store and asked for help from the guy behind the counter. He was very helpful and friendly and I ended up with a bottle of Tres Picos Borsao Garnacha (2008). I had around half a small glass of it to see if I liked it and it was ok, I guess. Of course now I have to make more dishes with it or have friends drink the rest of it.


I started by chopping 1 meduim yellow onion and crushing 4 cloves of fresh garlic.
I also cut around 10 oz of sirloin tips into 1″ cubes.


I started cooking by adding 1 tbsp of olive oil to a large frying pan and left it on high until the pan was hot and the bottom of the pan was evenly covered by the oil.
I added the onion and garlic to the pan and sauteed until the onions browned.
I pushed the onions to the edge of the pan and added the meat to the middle to brown it.
Once the meat was browned, I added 1 cup of beef stock and 1 cup of red wine.
I added 1tsp of garlic powder and mixed everything together, bringing the liquid to a boil.
Once the liquid was boiling, I removed the meat and put it on another plate for later.
I mixed in 1/2 tsp of salt, 2 tbsps of black pepper, 1 tsp of onion powder, 1 more tsp of garlic powder and 1 tbsp of cayenne pepper.
Once it was all mixed in I reduced the heat to a simmer and let the liquid simmer uncovered for 1/2 hour.
While waiting, I mixed 1.5 cups of water with 1/4 cup of all purpose flour, making a slurry to add later.
I also brought 3 quarts of water to a boil and added 6 oz of egg noodles.
After 30 minues had passed, I mixed in the slurry and stirred well, bringing it back to a boil.
I then added the meat back in and covered it in the sauce and then turned off the heat.
I took the meat out and put it on a plate for serving.
I strained the noodles and put them in a bowl for serving.

The meat was around 2 servings, the noodles around 3 and the sauce around 6 servings.
The sauce is around 59 or 60 calories a serving.


1 meduim yellow onion
4 cloves fresh garlic
10 oz sirloin tips
6 oz egg noodles
1 cup beef broth
1 cup red wine
2 tbsp black pepper
1 tbsp cayenne pepper
2 tsps garlic powder
1 tsp onion powder
1/2 tsp salt
1.5 cups water
1/4 cup all purpose flour

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