Sirloin Tips with Mushrooms

1 to 1 1/2 lbs of 1-inch thick sirloin, fat trimmed

16 oz. sliced fresh mushrooms

3-4 T flour

3 T unsalted butter

2 T olive oil

3/4 C red wine

1/2 C water

1 t beef granules

1/2 - 1 t salt

pepper to taste

1. Cut beef into bite-sized cubes and toss with 3 T flour
2. Heat butter and olive oil to sizzling in a Dutch oven or large pot
3. Brown the beef slightly on high heat, allowing browned bits to form
4. Add mushrooms and continue browning
5. When the mushrooms are softened and have released some moisture, add the red wine, salt, pepper and beef granules; partially cover the pot. Add water as necessary
6. Simmer for 15-20 minutes
7. If gravy is too thick, add water or wine; if it is too thin, sprinkle some flour on top and whisk into the gravy

Serve over smashed potatoes.