Beef In Red Wine Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
6 lbs: Sirloin tip or steamship rnd,
3 cup: Dry red wine,
2 cup: Carrots, sliced
1 cup: Water,
2 Clove: garlic, minced
2: Onions, lg, sliced
1/2 tsp: Pepper,
1/2 tsp: Thyme,
1 tsp: Dry parsley,
1: Bay leaf,
1 tsp: Salt,
2 tbsp: Vegetable oil,
1 cup: Tomato sauce,
1 can: Condensed beef broth,
3 tbsp: Cornstarch,
3 tbsp: Water,
Directions:
Make a marinade with the wine, water, onion, carrots, garlic, parsley,
thyme, bay leaf, salt, & pepper. Put the meat in a bowl and pour the
marinade over it. Cover tightly and refrigerate overnight or longer.
Remove the meat from the marinade and wipe with paper towels. Heat
the oil in a heavy pan and brown the meat on all sides. Discard any
fat left in pan. Put meat in baking pan and pour over it the beef
broth, tomato sauce, and marinade. Cover and bake at 325 degrees for
2-3 hours or until meat is tender or to desired doneness. Remove meat
from pan and strain juices. Mash onions and carrots. Mix cornstarch
in water and stir into juices and mashed vegetables until thickened.
Add additional salt if needed. Strain over the sliced meat or serve
separately at table. Mrs. Harold T. Cook
Source from luhu.jp
thyme, bay leaf, salt, & pepper. Put the meat in a bowl and pour the
marinade over it. Cover tightly and refrigerate overnight or longer.
Remove the meat from the marinade and wipe with paper towels. Heat
the oil in a heavy pan and brown the meat on all sides. Discard any
fat left in pan. Put meat in baking pan and pour over it the beef
broth, tomato sauce, and marinade. Cover and bake at 325 degrees for
2-3 hours or until meat is tender or to desired doneness. Remove meat
from pan and strain juices. Mash onions and carrots. Mix cornstarch
in water and stir into juices and mashed vegetables until thickened.
Add additional salt if needed. Strain over the sliced meat or serve
separately at table. Mrs. Harold T. Cook
Source from luhu.jp