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.
A Message from our Provider:
“God is waiting for you”