| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Dutch |
|
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef stew meat — fat |
|
|
Trimmed |
| 2 |
ts |
Safflower oil |
| 1/4 |
c |
Brandy |
| 3 |
c |
Dry red wine |
| 1 |
c |
Defatted Beef Stock |
| 1 |
tb |
Tomato paste |
| 2 |
|
Cloves garlic — mashed |
| 1/4 |
ts |
Thyme |
| 1 |
|
Bay leaf — crushed |
| 12 |
sm |
White boiling onions |
| 3 |
tb |
Olive oil |
| 1 |
c |
Water |
| 1/2 |
lb |
Mushrooms |
| 3 |
tb |
Whole-wheat pastry flour or |
|
|
Unbleached white flour |
| 4 |
c |
Cooked basmati rice or egg |
|
|
Noodles |
INSTRUCTIONS
1. Cut meat into 1-inch cubes. In a large Dutch oven over medium-high heat,
sear beef in 1 teaspoon of the safflower oil until lightly browned on all
sides. Pour in brandy and ignite, shaking pan until flames subside. Add
wine, stock, tomato paste, garlic, thyme, and bay leaf. Bring to a boil,
then lower heat to simmer. Cook, uncovered, until tender (about 20 to 30
minutes). Preheat oven to 200 degrees F.
2. Peel onions and cut a small X in the top of each to prevent them from
falling apart as they cook. In a small skillet over medium-high heat, saute
onions in 1 teaspoon of the olive oil. Add the water, cover, and cook for
15 minutes.
3. Drain onions and set aside. In the same pan over medium-high heat, saute
mushrooms in the remaining 1 teaspoon safflower oil for 5 minutes. Set
aside.
4. Remove beef from sauce and keep warm on a platter in the oven. Bring
sauce to a boil and reduce to half its volume by simmering, uncovered, for
10 minutes. Combine together remaining olive oil and flour and drop into
boiling sauce by spoonfuls, stirring with a whisk until sauce thickens.
5. Return beef to sauce, and add onions and mushrooms. Heat through and
serve over rice.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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