Recipe by Joan Pierce from St. Paul’s Pantry Cookbook
- 2 lbs. sirloin beef cubes
- 1 garlic clove
- 2 med. onions, sliced thin
- 4 Tbsp. butter/margarine
- 2 (10¼ oz.) cans beef gravy
- Salt and pepper to taste
- ¼ tsp. oregano
- ½ c. Burgundy wine
- ½ pt. sour cream
- ¼ tsp. marjoram
- Cut sirloin into 1-inch cubes.
- Saute garlic and onions in butter slowly until soft, discard garlic, remove onions from pan.
- Brown cubes slowly in drippings in pan.
- Add beef gravy, salt and pepper.
- Return onions to pan, simmer one hour or until beef is tender.
- Add oregano, marjoram and Burgundy wine, simmer 15 minutes.
- Stir in sour cream and serve with rice or noodles.
My end result picture might be lacking in the looks department, but this recipe made up for it in the taste department- it is so delicious! The flavor is so rich with the gravy and the wine, and once you add the oregano towards the end, the smell is mouthwatering. Personally I think two onions is a lot so I don’t even add a full one, but it still looks like a lot of onion to me. I always, always use butter, never margarine.Also, I did not have marjoram so after some research on what marjoram is; I added a little bit more oregano instead. This recipe is a bit lengthy, from prep to having it simmer on the stove for almost an hour and a half, but the end result is so worth it- this dish immediately became a favorite dinner!