Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Fred Towner
Servings: 6
2 pounds beef round steak, cut 2 ½ by 1 inch cubes
1 cup dry white wine
2 tablespoon brandy
2 tablespoon olive oil
1 ½ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon dried thyme leaves
1 bay leaf, crumbled
2 cloves garlic, minced
1 ½ cup thinly sliced onions
1 ½ cup thinly sliced carrots
½ pound bacon, cut into 2" pieces
5 ounces fresh mushrooms, sliced
2 large tomatoes, peeled and chopped
1 teaspoon instant beef bouillon
Mix steak, wine, brandy, oil, salt, pepper, thyme, bay leaf, garlic, onions and carrots in 4-quart glass bowl. Cover and refrigerate, stirring frequently, at least 6 hours but no longer than 24 hours.
Heat oven to 325°F. Heat 8 cups water to boiling in large kettle. Add bacon and reduce heat. Simmer uncovered 10 minutes, then drain on paper towels.
Remove steak from marinade. Strain marinade, reserving vegetables and liquid. Coat steak with flour and shake off excess. Layer half of the bacon and reserved vegetables, the mushrooms, tomatoes and steak in Dutch oven. Top with remaining bacon and vegetables. Measure reserved marinade liquid and add enough water to measure 1 ½ cups. Heat liquid and bouillon to boiling. Pour over meat and vegetables. Cover to 350°F. Bake until carrots and turnip are tender, about 30 minutes.