| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Categories: |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Boneless top round steak; cut into 1-in pieces |
| 1 |
tb |
Vegetable oil; |
| 2/3 |
c |
Onion;, chopped |
| 2 |
|
Cloves garlic;, minced |
| 1 |
c |
Water; |
| 1 |
c |
Burgundy; |
| 1 |
tb |
Beef bouillon granules; |
| 1 |
ts |
Dried thyme; |
| 1 |
sm |
Bay leaf; |
| 4 |
md |
Carrots; scraped;, cut to 1/2 slices |
| 3 |
tb |
All-purpose flour; |
| 1/2 |
c |
Water; |
| 1/4 |
lb |
Fresh mushrooms;, quartered |
| 6 |
sm |
Boiling onions; |
| 1/4 |
ts |
Pepper; |
|
|
Hot cooked noodles or rice; |
INSTRUCTIONS
Brown steak in hot oil in a skillet over medium-high heat; transfer to a
lightly greased 2- quart casserole, reserving dripppings in skillet. Cook
onion and garlic in drippings, stirring constantly, 2 min. Add 1 cup water
and next 4 ingredients. Bring to a boil; pour over steak. Cover and bake at
350 degrees for 1 1/2 hours. Stir in carrot; cover and bake 20 minutes.
Combine flour and 1/2 cup water; add to steak. Stir in mushrooms, onions,
and pepper. Cover and bake 30 minutes or until onions are tender. Remove
and discard bay leaf. Serve over noodles.
Notes: When choosing a Burgundy to use in this recipe, remember not to cook
with a wine you wouldn't drink. You may be tempted to buy the least
expensive wine on the shelf to keep on hand for cooking, but the cooking
process will bring out the worst in inferior wine.
Serving Ideas: Salad and bread
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #794 by Lisa Minor <lisa@i1.net> on Sep 20,
97
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