| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ethnic, Beef | 6 | Servings | |
INGREDIENTS
| 2 | lb | Beef,cut into 1" cubes |
| 3 | c | Water |
| 12 | sm | White onions |
| 1/4 | c | Flour |
| 6 | tb | Olive oil |
| 2 | cl | Garlic, minced |
| 1 | c | Fresh mushrooms |
| 2 | c | Burgundy or other good |
| Red wine | ||
| 1 | c | Beef broth |
| 1 1/2 | ts | Thyme leaves |
| 2 | ts | Parsley flakes |
| 1 | Bay leaf | |
| Salt and pepper to taste |
INSTRUCTIONS
In wok,add water and heat to boiling over high heat.Add onions and blanch 3 minutes;then drain.Discard water and dry wok.Dust beef with flour. Heat oil until it bubbles in the wok.Add 6 to 8 beef cubes at a time and quickly brown on all sides.Remove beef and keep warm.Lightly brown onions and garlic.Return the beef to wok.Add remaining ingredients, cover and simmer over low heat about 1 1/2 hours or until meat is tender.Remove the bay leaf.Serve on toasted buttered bread,noodles or mashed potatoes.Serves 4 to 6.
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