| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Food from , Ew |
1 |
servings |
INGREDIENTS
| 650 |
g |
Beef fillet or rump steak; cut into 4 pieces |
|
|
; (1lb 7oz) |
| 325 |
g |
Baby onions or shallots; (11 1/2oz) |
| 150 |
g |
Onions; finely sliced (5oz) |
| 175 |
ml |
Red wine; (6fl oz) |
| 3 |
tb |
Red wine |
| 350 |
ml |
Brown stock; (12fl oz) |
| 4 |
|
Sprigs thyme |
| 4 |
|
Bay leaves |
| 4 |
|
Pieces cinnamon stick |
| 8 |
|
Cloves |
| 1/2 |
ts |
Whole black peppercorns |
| 1/2 |
ts |
Cumin seeds |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Heat a large deep sided frying pan until hot then add the olive oil
and both types of onions. Fry for 5 minutes until golden. Add the
beef and fry for 3-4 minutes on each side until browned.
Pour over the red wine and red wine vinegar, bring to the boil and
cook for 5 minutes until slightly reduced. Add the stock and
seasoning then bring back to the boil. Reduce the heat, cover and
simmer for 30 minutes.
Alternatively, transfer the beef and sauce into a casserole, cover and
place in the oven at 200°C/400°F/gas mark 6 for 1 hour.
Serve the beef with the onions and sauce spooned over.
Converted by MC_Buster.
Per serving: 816 Calories (kcal); 41g Total Fat; (44% calories from
fat); 9g Protein; 104g Carbohydrate; 0mg Cholesterol; 300mg Sodium
Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 8
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”