| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Sirloin steak; cut into 2" cubes |
| 4 |
sl |
Bacon; cut up |
| 1/2 |
|
Stick butter |
| 1/2 |
lb |
Mushrooms; sliced |
| 2 |
tb |
Sugar |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Tomato paste |
| 1/2 |
lb |
Sweet onions; cut into strips |
| 2 |
|
Beef bouillon cubes |
| 1 1/4 |
c |
Red wine |
| 2 |
tb |
Flour |
INSTRUCTIONS
Melt 1/2 stick butter. Saute onions & mushrooms in butter. Remove. Cut up 4
slices bacon, fry in the butter you removed the mushrooms & onions in. Once
bacon is crispy, remove from pan. Brown meat. Add 2 tbsp flour. Add wine,
beef bouillon, & spices. Simmer for 2 hours, stirring intermittently. Add
onions, mushrooms & bacon & continue cooking for one hour. If liquid
evaporates, you may add more wine (& also small amounts of water).
Serving Ideas : Serve over rice or noodles.
NOTES : I add 1 clove of garlic when browning meat.
Posted to KitMailbox Digest by AnnDeTar <AnnDeTar@aol.com> on Jan 6, 1998
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