CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Beef, Soups & ste |
8 |
Servings |
INGREDIENTS
2 |
lb |
Beef tenderloin — 1-inch |
|
|
Cubes |
|
|
Flour — for dredging |
2 |
tb |
Butter |
2 |
tb |
Oil |
2 |
|
Cloves garlic — minced |
|
|
Salt and pepper |
2 |
c |
Dry red wine |
2 |
|
Cubes beef bouillon |
|
|
(dissolved in 2 cups boiling |
|
|
Water) |
1 |
|
Baking potatoes — grated |
1 |
|
Onion |
|
|
(studded with 2 cloves) |
2 |
ts |
Thyme |
1 |
|
Bay leaf |
8 |
|
Red potatoes — quartered |
8 |
|
Carrots — sliced |
4 |
|
Stalks celery — sliced |
8 |
|
Tiny white onions |
1 |
c |
(or 2) tomato juice |
|
|
Handful fresh parsley finely chopped |
INSTRUCTIONS
Dredge meat in flour. Melt butter and oil in large pot; add garlic. Cook
the beef just to rare; remove from pot and refrigerate. Add wine and
bouillon to pan and scrape up bitsstuck to bottom. Add potato, onion, thyme
and bay leaf. Bring to boil, cover and simmer 1 hour. Add potatoes,
carrots, cerlery and onions; simmer 1/2 hour. Add tomato juice, as
necessary for nice gravy. Add beef cubes, reheat; toss in parsley and
serve.
Recipe By : "Vinyard Seasons" by Susan Branch
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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