Ingredients
4 pounds beef sirloin tip roast, cut into 1-inch cubes1/2 teaspoon salt1/2 teaspoon pepper2 tablespoons olive oil4 large sweet onions, halved and thinly sliced3 tablespoons butter4 garlic cloves, minced2/3 cup all-purpose flour2 cans (10-1/2 ounces each) condensed beef consomme, undiluted1 can (14-1/2 ounces) reduced-sodium beef broth2 tablespoons Worcestershire sauce2 bay leaves1/2 cup heavy whipping cream8 slices French bread (1/2 inch thick), toasted1 cup shredded part-skim mozzarella cheese
Preparation
Sprinkle beef with salt and pepper. In a large skillet, brown meat in oil in batches; drain. Transfer to a greased 13x9-in. baking dish.
In the same skillet, cook onions in butter over medium-low heat for 25-30 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
Preheat oven to 325°. Stir flour into onion mixture until blended; gradually add consomme and broth. Stir in Worcestershire sauce and bay leaves. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over beef.
Cover and bake 1 hour. Carefully stir in cream; discard bay leaves. Bake, uncovered, 25-35 minutes or until meat is tender. Place toast over beef mixture; sprinkle with cheese. Bake 5 minutes or until cheese is melted.
