Okay, here’s my attempt at a blog post, following your instructions and example:
Yesterday, I cooked Marsala Beef Tips. I have to say, it turned out to be so tasty!
First, I grabbed about 1.5 pounds of beef stew meat from the fridge. I like to get the pre-cut stuff because, honestly, who has time to chop all that meat? Not me!
Then, I dumped the beef into a big Ziploc bag. I added some flour, salt, pepper – you know, the usual suspects – and shook the heck out of it. Gotta make sure every piece is nicely coated.
Getting Things Cooking
Next, I heated up some olive oil in my big, trusty Dutch oven. Once it was shimmering, I tossed in the beef. The key here is to brown it in batches. Don’t overcrowd the pot, or it’ll just steam instead of getting that nice, crispy sear.
- Brown the beef in batches.
- Remove the beef and set aside.
After the beef was all browned and set aside, I threw in some chopped onions and cooked them until they were soft and starting to turn golden. Then, I added a bunch of sliced mushrooms – I used cremini, but whatever you like is fine. Those cooked down for a bit, too.
Next up: the good stuff. I poured in some Marsala wine. Let that bubble and reduce for a few minutes, scraping up all those yummy brown bits from the bottom of the pot. That’s where all the flavor is!
Finishing Touches
Once the wine had reduced, I added some beef broth, a little bit of Worcestershire sauce, and a pinch of dried thyme. I stirred everything together, then nestled the beef back into the pot.
I put the lid on and let it simmer low and slow for about an hour and a half. You want the beef to be super tender, like, fall-apart tender.
Finally.I served it over some egg noodles. Mashed potatoes would be awesome, too. And there you have it: Marsala Beef Tips. Easy peasy, and so, so good!
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