• 1 3/4 lb beef tips, sirloin or tenderloin
• 3 1/2 tbsp unsalted butter
• 1 medium chopped onion
• 2 cloves minced garlic
• 3.5 oz shitake mushrooms, sliced
• 3.5 oz oyster mushrooms, chopped
• 3 tsp soy sauce
• 2 tbsp red wine
• 1 1/2 cans beef broth or stock
• 1 1/2 cups cold water
• 5 tbsp corn starch

Melt 2 1/2 tbsp butter in skillet over medium-high heat. Sear beef tips on all sides, and remove to an oven safe plate and cover with foil. Place in oven to keep warm. Add remaining butter to skillet. Reduce heat to medium. Add chopped onion and minced garlic and cook until soft, about 5 minutes. Add mushrooms and cook until tender. Salt and pepper mushroom mixture, and add soy sauce and red wine. Let liquid reduce by half. Pour beef broth into skillet and return beef tips to pan. Let simmer 10 minutes. Combine cold water with cornstarch and mix well. Pour into beef mixture. Cook and stir until liquid reaches desired thickness. Serve over mashed potatoes or buttered egg noodles, and sprinkle with chopped parsley. Enjoy!