South Beach Sirloin Tips with Red Wine and Mushroom Reduction

Oh hi there, blog. :dusts off keyboard:

I have been busy with a newborn. A refluxy newborn. And maybe a colicky newborn.

And then I started dieting. After a c-section. So you see I've been quite busy. But I figured that while I'm still home (2 more weeks), and cooking diet-friendly food, I should share them while the baby is sleeping. Shhhhhh.

South Beach Sirloin Tips with Red Wine and Mushroom Reduction

• 1.5 lbs beef sirloin tips, cubed
• 2 cups chopped mushrooms
• 1 cup fresh tomatoes, pureed
• 3/4 cup good red wine (I used a Malbec)
• 2 tbsp olive oil
• 3 cloves garlic, minced

S&P to taste

Over medium heat, add olive oil and garlic to a medium sized skillet. Allow garlic to become fragrant, about one minute. Lightly season cubed beef with salt and pepper, and then add to skillet and brown, about 5 minutes. Add remaining ingredients and stir to incorporate.

Allow to simmer for 20 minutes, or until meat is tender.

**Sirloin is a tougher cut of meat, but is also leaner, so less fat than other cuts of beef. As such, it takes longer to soften. Be patient. I tried a few pieces along the way and was ready to dump this down the drain. But then the baby started crying, Sydney wanted to play with a puzzle, my Mom needed something...etc. You know how it goes...and when everyone sat down with a plate in front of them...they all marvelled at the flavor. So, long story short - let this simmer a bit and the meat will definitely become more tender. :)