Thursday, February 9, 2012
Beef in Herb Wine Sauce
Makes 6 servings
Recipe from Ellen Hopkins
Husband-Tested in Alice’s Kitchen
My best buddy, Ellen, is a wonderful cook and I’ve been fortunate to share many meals with her. The last time I visited her, she made this delectable, husband-pleasing dish and served it alongside cooked noodles, perfectly steamed broccoli and a spinach salad. You can get all the ingredients, including local beef, from Lost River Market & Deli.
½ lb. fresh mushrooms, sliced
¼ cup unsalted butter
2 ½ lbs. lean beef, cut into 1 ½” cubes (use top quality round or sirloin tip)
½ tsp. garlic salt or 1 clove garlic, minced
1 ½ Tablespoons flour
1 cup beef broth, divided
1 ½ cup dry red wine, divided
¼ teaspoon each of dried marjoram, thyme, oregano and Kosher salt
½ teaspoon freshly ground pepper
Sauté the mushroom slices in the butter until tender and then set aside.
Toss the beef cubes in the flour and garlic salt (or garlic.)
Brown the beef cubes in a Dutch oven.
When the meat is well browned, add ¾ cup of the beef broth, 1 cup of the red wine, the dried herbs and salt and pepper.
Cover the Dutch oven tightly and simmer over low heat on top of the stove or in a 300° F oven about 2 hours, adding the remaining broth and wine in several batches.
Add the mushrooms and cook 20 to 30 minutes longer or until meat is tender.
Serve with egg noodles or brown rice.