Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
