| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Meats |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Sirloin tips or stew beef |
| 1/4 |
lb |
Bacon |
| 2 |
lg |
Onions |
| 4 |
|
Cloves garlic |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Brown sugar |
| 1 |
tb |
Red wine vinegar |
| 1 1/2 |
c |
Red wine |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Each: rosemary, thyme, |
|
|
Oregano |
| 2 |
|
Bay leaves |
| 1 |
ds |
Tabasco or hab sauce |
|
|
Salt & pepper |
| 2 |
tb |
Corn starch |
| 2 1/2 |
c |
Beef broth |
| 1/2 |
ts |
Cayenne pepper |
INSTRUCTIONS
In large, flame proof casserole dish, add bacon, olive oil, onions, and
garlic. Saute til tender. Add beef, sugar, vinegar, wine, broth, chili,
herbs. tabasco,salt and pepper. Place lid on dish to keep in juices. Cook
high for 10 min, reduce to simmer for 1 hour. Remove lid, discard bay
leaves, mix in corn starch. Add a little more wine, cook high til thick,
stirring often. Serve over rice or pasta. Throw in a couple of habs, thais,
or serranos to kick it up a little. THIS IS A FAMILY FAVORITE.
Posted to EAT-L Digest - 17 Jun
Date: Tue, 18 Jun 1996 09:14:59 -0400
From: Ken Gomberg <KGomberg@MINT.NET>
Recipe By : Dry Creek Vineyards
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