Description
Tender sirloin tips, rich burgundy wine sauce, and crispy tater tots topped with Gruyere – this beef Burgundy tater tot casserole is weeknight comfort food at its best.
Ingredients
Units
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- 1 1/2 pounds Sirloin Tips
- Vegetable Oil
- Salt and Pepper
- 2 Tbsp Butter
- 1 1/2 cups Chopped Carrots
- 1 1/2 cups Chopped Celery
- 1 cup chopped Onions
- 8 oz sliced Button Mushrooms
- 1 cup Burgundy Wine, or other medium red
- 1 Tbsp Dijon Mustard
- 4 cloves Garlic, minced
- 2 tsp Thyme, minced
- 1/2 tsp Black Pepper
- 2 Tbsp Tomato Paste
- 3/4 cup Water
- 1 package (32 oz) Tater Tots
- 1 cup Gruyere Cheese, shredded
Instructions
- Preheat oven to 425 degrees. In a deep 12” cast iron skillet or cast iron covered casserole, Heat oil skillet. Pat sirloin tips dry and season with salt and pepper. Sear tips on all sides, until browned. Set aside on a separate plate.
- When complete, melt butter over medium heat. Add in carrots, celery, and onion. Cook until softened, about 10 minutes. Stir in mushrooms, and cook until vegetables are tender, about 10 minutes.
- Stir in wine, Dijon mustard, garlic, thyme, black pepper, and tomato paste. Return beef tips to the pan, and bring the mixture to a simmer.
- Top with the tater tots. They can be in a randomized order, or placed in a pattern. Place in the oven and bake for about 15 minutes until they begin to turn golden brown. Sprinkle with Gruyere cheese, and return to oven to melt and begin to bubble and brown. Remove from the oven and allow to cool for a few minutes before serving. Sprinkle with fresh thyme.
Notes
You can substitute an equal amount of ground beef, and it will reduce the simmering time. Drain fat.