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Categories:
flour butter white onions mushrooms clove garlic leaf thyme red wine salt pepper brandy parsley condensed beef broth bay leaf
Viewed: 9 - Published at: 4 years agoIngredients
- 2 lb. top round, cut in 1-inch cubes
- 1/4 c. flour
- 2 to 4 Tbsp. butter
- 12 to 18 small white onions, peeled
- 1/2 lb. medium size mushrooms, halved
- 1 clove garlic, minced
- 1/4 tsp. leaf thyme, crumbled
- 1 c. dry red wine
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. brandy
- 2 Tbsp. chopped parsley
- 1 can condensed beef broth
- 1 bay leaf
Method
- Shake meat with flour, salt and pepper in a plastic bag to coat well.
- Reserve any remaining flour mixture.
- Brown beef, part at a time, in hot butter in a large skillet or Dutch oven.
- Lift out beef as it browns and transfer it to a 2 1/4 to 3-quart baking dish.
- Heat brandy in a small pan.
- Ignite.
- Pour over beef.
- Add onions and mushrooms.
- Sprinkle with any reserved flour mixture. Stir garlic, parsley and thyme into fat remaining in skillet.
- Cook 1 minute.
- Add beef broth and wine.
- Heat, stirring to loosen browned bits, until mixture comes to boiling.
- Pour over beef and vegetables.
- Add bay leaf.
- Cover.
- Bake in a moderate oven at 350° for 2 hours or until meat is tender.
- Let stand 10 minutes before serving.
- Makes 6 servings.
