Servings
8 s
Ingredients
- 2 pounds Beef tenderloin -- 1-inch cubes
- Flour -- for dredging
- 2 tablespoons Butter
- 2 tablespoons Oil
- 2
- 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
- 4
- 8 Tiny white onions
- 1 or 2 cups Tomato Juice
- Handful fresh parsley finely chopped
Directions
- 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 Posted to MM-Recipes Digest V3 #246 Date: Sun, 8 Sep 1996 23:50:46 -0400 From: BobbieB1@aol.com