| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
kg |
Beef |
| 1 |
|
Big onion |
| 1 |
c |
Red dry wine |
| 1 |
c |
Or more sliced mushrooms; (I use frozen) |
|
|
A few leaves of Rosmary; (optional) |
|
|
Salt & pepper |
INSTRUCTIONS
Choose beef that is suitable for a roast or stew. You can cook it
whole or cut up. I cut in serving size chunks. Put a little oil in a
heavy pot or pressure cooker, heat oil, add meat and fry on all
sides. A 2 scliced big onion and keep on frying till onion starts to
brown. Add mushrooms and wine and 1 cup water, salt & pepper, rosmary
leave (if using). Cooking time depents on quality and variety of
meat. I use no. 2 frozen meat and cook in the pressure cooker and it
takes 30-40 minutes. If the gravy is too thin thicken with some
cornstarch.
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net>
on Feb 20, 1999, converted by MM_Buster v2.0l.
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