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    • #315786

      2 tbsp evoo
      20 small pearl onions-peeled or frozen (I usually use large white onion-roughly chopped)
      2-2 1/2 lbs beef chuck-cut into 1 inch cubes
      2 tbsp seasoned flour (AP flour + 1/2 tsp salt and 1/4 tsp pepper)
      s and p-to taste
      1-2 cups burgundy wine OR red grape juice
      2 cloves garlic-minced
      3/4 cup beef stock
      8 oz tomato sauce
      2 tbsp dry minced parsley
      1 bay leaf
      12 oz fresh mushrooms
      2 tbsp butter

      1. Lightly brown onions in oil. Remove with a slotted spoon and set aside.

      Dry meat with a paper towel. Sprinkle meat with seasoned flour. Add to skillet an brown on all sides; without crowding.

      May have to brown in multiple batches.
      3. Add wine or juice, garlic, stock, tomato sauce, and herbs. Bring to simmer; cover and cook for 1 hour.

      Add cooked onions.
      4. Recover and cook 1 – 2 hours more.
      5. Clean, trim, and quarter mushrooms. Heat butter and saute 4-5 minutes.

      Skim an visible fat and add mushrooms.

      Serve over hot buttered egg noodles.
      If needed, can thicken and tighten sauce by adding 2 tbsp flour or cornstarch with 1/2 cup water. Whisk into dish while boiling. Cook to desired consistency.

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