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CATEGORY CUISINE TAG YIELD
Meats, Eggs Dutch 4 Servings

INGREDIENTS

2 lb Beef stew meat, fat
Trimmed
2 t Safflower oil
1/4 c Brandy
3 c Dry red wine
1 c Defatted Beef Stock
1 T Tomato paste
2 Cloves garlic, mashed
1/4 t Thyme
1 Bay leaf, crushed
12 White boiling onions
3 T Olive oil
1 c Water
1/2 lb Mushrooms
3 T Whole-wheat pastry flour or
Unbleached white flour
4 c Cooked basmati rice or egg
Noodles

INSTRUCTIONS

Cut meat into 1-inch cubes. In a large Dutch oven over medium-high
heat, sear beef in 1 teaspoon of the safflower oil until lightly
browned on all sides. Pour in brandy and ignite, shaking pan until
flames subside. Add wine, stock, tomato paste, garlic, thyme, and bay
leaf. Bring to a boil, then lower heat to simmer. Cook, uncovered,
until tender (about 20 to 30 minutes). Preheat oven to 200 degrees F.
Peel onions and cut a small X in the top of each to prevent them from
falling apart as they cook. In a small skillet over medium-high heat,
saute onions in 1 teaspoon of the olive oil. Add the water, cover,  and
cook for 15 minutes. Drain onions and set aside. In the same pan  over
medium-high heat, saute mushrooms in the remaining 1 teaspoon
safflower oil for 5 minutes. Set aside. Remove beef from sauce and
keep warm on a platter in the oven. Bring sauce to a boil and reduce
to half its volume by simmering, uncovered, for 10 minutes. Combine
together remaining olive oil and flour and drop into boiling sauce by
spoonfuls, stirring with a whisk until sauce thickens. Return beef to
sauce, and add onions and mushrooms. Heat through and serve over rice.
Recipe By     : the California Culinary Academy  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 478
Calories From Fat: 118
Total Fat: 13.4g
Cholesterol: 0mg
Sodium: 53.3mg
Potassium: 377.2mg
Carbohydrates: 62.8g
Fiber: 2.9g
Sugar: 1.8g
Protein: 10.1g


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