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Ingredients Jump to Instructions ↓

  1. 2 lb Beef tenderloin -- 1-inch

  2. Cubes Flour -- for dredging 2 tb Butter

  3. 2 tb Oil

  4. 2 Cloves garlic -- minced

  5. Salt and pepper 2 c Dry red wine

  6. 2 Cubes beef bouillon

  7. (dissolved in 2 cups boiling Water) 1 Baking potatoes -- grated

  8. 1 Onion

  9. (studded with 2 cloves) 2 ts Thyme

  10. 1 Bay leaf

  11. 8 Red potatoes -- quartered

  12. 8 Carrots -- sliced

  13. 4 Stalks celery -- sliced

  14. 8 Tiny white onions

  15. 1 c (or 2) tomato juice

  16. Handful fresh parsley -finely chopped

  17. 1 hour. Add potatoes, carrots, cerlery and onions; simmer

  18. 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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