Yield: 8 Servings
Measure | Ingredient |
---|---|
2 pounds | Beef tenderloin -- 1-inch |
\N \N | Cubes |
\N \N | Flour -- for dredging |
2 tablespoons | Butter |
2 tablespoons | Oil |
2 \N | Cloves garlic -- minced |
\N \N | Salt and pepper |
2 cups | Dry red wine |
2 \N | Cubes beef bouillon |
\N \N | (dissolved in 2 cups boiling |
\N \N | Water) |
1 \N | Baking potatoes -- grated |
1 \N | Onion |
\N \N | (studded with 2 cloves) |
2 teaspoons | Thyme |
1 \N | Bay leaf |
8 \N | Red potatoes -- quartered |
8 \N | Carrots -- sliced |
4 \N | Stalks celery -- sliced |
8 \N | Tiny white onions |
1 cup | (or 2) tomato juice |
\N \N | 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 ½ 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