| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Frugal02 |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Red onions; sliced |
| 1/4 |
c |
Beef stock; fresh or canned |
| 1/4 |
c |
Madeira |
|
|
Freshly-ground black pepper; to taste |
|
|
Salt; to taste |
INSTRUCTIONS
Place the onions in a non-stick frying pan. Add the beef stock and wine.
Simmer gently, uncovered, until the liquid is almost gone. Taste for salt
and pepper. You should need a little. Serve as a side vegetable dish with
any red meat course.
Comments: This is really an amazing dish in that it is so mild and so
flavorful at the same time. It goes well with any red meat course. You do
not have to spend a fortune on imported Madeira. There are several very
respectable brands out of California that will do well for both cooking and
drinking.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-12-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-28-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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