Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds eye round

  2. 3 tablespoons butter

  3. 2 tablespoons cognac

  4. 3 onions, cut in eighths

  5. 1/2 teaspoon minced garlic

  6. 4 large tomatoes, peeled and chopped

  7. 1/2 cup stuffed olives

  8. 2 teaspoons tomato paste

  9. 2 teaspoons potato flour

  10. 1 teaspoon meat glaze

  11. 1/2 cup hearty red wine

  12. 1 cup chicken stock

  13. 1/4 cup dry sherry

  14. 1 teaspoon currant jelly

  15. 1 bay leaf

  16. 2 tablespoons minced parsley

Instructions Jump to Ingredients ↑

  1. Cut the beef into 1½-inch cubes. In a large skillet, saute the meat in 2 tablespoons butter until browned. Remove meat from the pan and set aside. Add the cognac to the pan, ignite, and cook, stirring up the browned bits. Add remaining butter, onion, and garlic to the pan and saute briskly for 5 minutes, or until lightly glazed. Add tomatoes and olives and cook for 2 minutes. Remove from heat.

  2. In a small bowl, combine the tomato paste, flour, and meat glaze. Stir into the pan, and add the wine, chicken stock, and sherry. Return the pan to the heat and cook, stirring, until the sauce comes to a boil. Add the beef, jelly, and bay leaf. Cover and simmer over low heat for 45 to 60 minutes, or until very tender. Serve garnished with parsley.

  3. Can be made ahead and reheated. Can be frozen.


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