Beef And Wine

1. 1

   Brown meat in 2 tablespoons butter, no flour or salt.

2. 2

   Take meat out and pour in wine.

3. 3

   Let wine boil to let alcohol escape. Add meat and mushrooms and enough beef bouillon to cover meat. Add thyme, bay leaf, pinch of salt and the tomato paste.

4. 4

   Cover and put in 300u00b0 oven for two hours, stirring occasionally and adding beef bouillon if needed.

5. 5

   Heat onions in own juice and add to meat.

6. 6

   (If you should want to thicken juice at finish, make a paste of flour and butter and stir into meat.)

7. 7

   Serve on rice or noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.