2 lb Beef tenderloin -- 1-inch Cubes Flour -- for dredging 2 tb Butter 2 tb Oil 2 Cloves garlic -- minced Salt and pepper 2 c Dry red wine 2 Cubes beef bouillon (dissolved in 2 cups boiling Water) 1 Baking potatoes -- grated 1 Onion (studded with 2 cloves) 2 ts Thyme 1 Bay leaf 8 Red potatoes -- quartered 8 Carrots -- sliced 4 Stalks celery -- sliced 8 Tiny white onions 1 c (or 2) tomato juice Handful fresh parsley -finely chopped 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
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