| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
10 |
Servings |
INGREDIENTS
| 2 3/4 |
lb |
Beef roast |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Marjoram |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Black pepper |
| 1 3/4 |
c |
Beef consomme |
| 1 3/4 |
c |
Hot water |
| 3/4 |
oz |
Flour |
| 1/4 |
c |
Cold water |
| 1/4 |
c |
Red Wine |
| 5 |
oz |
Mushrooms, halved |
| 11 |
oz |
Pearl Onions |
INSTRUCTIONS
Brown meat. Remove from heat. Sprinkle with salt, marjoram, thyme, and
pepper. Mix consomme with hot water. Pour just enough consomme over meat to
cover and simmer 1 hr, adding consomme as needed to keep meat covered. Mix
flour with cold water and add to meat to thicken sauce. Add half of wine
and simmer for 1/2 hr. Add rest of wine and simmer until meat is tender.
Gently stir in mushrooms and onions 10 minutes before removing from heat.
Serve over rice or noodles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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