It is spring break. It is supposed to be sunny! It is supposed to be warm! Instead it is cold and dreary out. I should be serving up spring faire not winter comfort food. However, the winter comfort food may bring me some comfort on this cold spring day. So I will cook up some comfort food today and cross my fingers that I will be pulling out the barbeque tomorrow.
Beef Tips and Caramelized Onion Casserole
1 tablespoon olive oil
2 pounds sirloin tip roast, trimmed and cut into 1-inch cubes
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
2 tablespoons butter
2 large sweet onions, thinly sliced
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 (10.5-ounce) cans beef consommé
1/2 of (14-ounce) can beef broth
1 tablespoons Worcestershire sauce
1 bay leaf
1 sprig fresh thyme plus more for garnish
1⁄4 cup heavy whipping cream
5 oz. French bread
1 cup shredded mozzarella cheese
In a large pot, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper.
Brown roast for 3 to 4 minutes per side.
Remove the roast from pan, and set aside.
In the same pot, 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, consommé, broth, Worcestershire, bay leaf, and thyme.
Simmer, stirring occasionally, uncovered, for 1 hour.
Stir in cream, and simmer, uncovered, for 30 minutes.
Discard bay leaf.
Slice the bread
and place under preheated broiler until toasted.
Remove from oven and set aside.
Spoon roast mixture into a lightly greased 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 and serve immediately.
Source: adapted from Cooking with Paula Deen
