| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Stewing meat; cut in cubes (up to 2) |
|
|
Salt and pepper to taste |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; diced |
| 3 |
|
Cloves; garlic, finely chopped |
| 4 |
tb |
Dry red wine |
| 4 |
c |
Boiling water1 |
|
tb |
Bay leaf; crumbled |
| 3 |
lb |
Small onions (can use scallions) |
| 1 |
tb |
Flour |
| 1/4 |
c |
Water |
| 1 |
c |
Canned tomatoes |
| 1/2 |
c |
Tomato sauce |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
|
Bay leaves |
| 1/2 |
c |
Dry red wine |
INSTRUCTIONS
SAUCE
TNT Honored Author Arlene Luskin <arlene@tidalwave.net>
BEV GOURNELOS
Wash meat; sprinkle with salt and pepper. Set aside. In a heavy skillet or
Dutch oven heat the oil and saute the onion and garlic until golden brown.
Add meat and brown on all sides. Add the wine, boiling water and bay
leaves. Cover and simmer for 2-3 hours. When done add scallions, wine,
garlic, small can tomato sauce. Continue to simmer. In another saucepan
combine the ingredients for the sauce, first making a paste of the flour
and water. Cook for 10 minutes, stirring occasionally.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Sep 12, 1997
A Message from our Provider:
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