Yield: 8 Servings
|4 pounds||Beef, sirloin tip -- cubed|
|\N \N||Celery salt|
|1 pack||Fresh mushrooms|
|1 cup||Beef stock|
|1 cup||Red wine|
Chop onions and brown in a little fat in skillet. Remove to deep casserole or Dutch oven. Dust meat with flour and brown well in skillet with salt, pepper, celery salt, garlic,and a little nutmeg.
Add to casserole. Brown a box of fresh mushrooms in butter and add.
Pour beef stock and red wine over all. Cover tightly and cook in a slow oven (325^) for at least 2½ hours. Serve with rice or wild rice.
Recipe By : Berkshire Seasonings