| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Soups/stews | 8 | Servings | |
INGREDIENTS
| 2 | lb | Beef tenderloin — 1-inch |
| Cubes | ||
| Flour — for dredging | ||
| 2 | tb | Butter |
| 2 | tb | Oil |
| 2 | Cloves garlic — minced | |
| Salt and pepper | ||
| 2 | c | Dry red wine |
| 2 | Cubes beef bouillon | |
| (dissolved in 2 cups boiling | ||
| Water) | ||
| 1 | Baking potatoes — grated | |
| 1 | Onion | |
| (studded with 2 cloves) | ||
| 2 | ts | Thyme |
| 1 | Bay leaf | |
| 8 | Red potatoes — quartered | |
| 8 | Carrots — sliced | |
| 4 | Stalks celery — sliced | |
| 8 | Tiny white onions | |
| 1 | c | (or 2) tomato juice |
| Handful fresh parsley finely chopped |
INSTRUCTIONS
Dredge meat in flour. Melt butter and oil in large pot; add garlic. Cook the beef just to rare; remove from pot and refrigerate. Add wine and bouillon to pan and scrape up bitsstuck to bottom. Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour. Add potatoes, carrots, cerlery and onions; simmer 1/2 hour. Add tomato juice, as necessary for nice gravy. Add beef cubes, reheat; toss in parsley and serve. Recipe By : "Vinyard Seasons" by Susan Branch Posted to MM-Recipes Digest V3 #246 Date: Sun, 8 Sep 1996 23:50:46 -0400 From: [email protected]
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