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.  :)