| Measure | Ingredient |
|---|---|
| 2 pounds | Beef tenderloin -- 1-inch |
| Cubes | |
| Flour -- for dredging | |
| 2 tablespoons | Butter |
| 2 tablespoons | Oil |
| 2 | Cloves garlic -- minced |
| Salt and pepper | |
| 2 cups | Dry red wine |
| 2 | Cubes beef bouillon |
| (dissolved in 2 cups boiling | |
| Water) | |
| 1 | Baking potatoes -- grated |
| 1 | Onion |
| (studded with 2 cloves) | |
| 2 teaspoons | Thyme |
| 1 | Bay leaf |
| 8 | Red potatoes -- quartered |
| 8 | Carrots -- sliced |
| 4 | Stalks celery -- sliced |
| 8 | Tiny white onions |
| 1 cup | (or 2) tomato juice |
| Handful fresh parsley finely chopped |
Dredge meat in flour. Melt butter and oil in large pot; add garlic. Cook the beef just to rare; remove from pot and refrigerate. Add wine and bouillon to pan and scrape up bitsstuck to bottom. Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour. Add potatoes, carrots, cerlery and onions; simmer 1/2 hour. Add tomato juice, as necessary for nice gravy. Add beef cubes, reheat; toss in parsley and serve. Recipe By : "Vinyard Seasons" by Susan Branch From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Similar recipes: