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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Tender pieces of beef star in this time-honored dish from Diana Bachelder of Winter Haven, Florida. âOur kids often requested this recipe. My husband and I are empty nesters now, but I still make it for the two of us,â shares Diana. Ingredients:
3/4 pound boneless beef chuck roast, cut into 1-inch cubes |
2 tablespoons olive oil, divided |
1 tablespoon butter |
4 teaspoons king arthur unbleached all-purpose flour |
1 teaspoon red currant jelly or seedless raspberry jam |
1 teaspoon tomato paste |
1-1/4 cups chicken broth |
1/4 cup burgundy wine or additional chicken broth |
2 bacon strips, cooked and crumbled |
1-1/2 cups sliced fresh mushrooms |
1 cup pearl onions, peeled |
1 cup fresh baby carrots |
dash pepper |
hot cooked egg noodles, optional |
Directions:
1. In a saucepan, brown beef cubes on all sides in 1 tablespoon oil. Remove and set aside. In the same pan, melt butter. Stir in the flour, jelly and tomato paste until smooth; gradually add broth and wine or additional broth. Bring to a boil; cook and stir for 1 minute or until thickened.
2. Add beef and bacon. Return to a boil. Reduce heat; cover and simmer for 45-50 minutes or until meat is tender.
3. In a small skillet, saute mushrooms in remaining oil until tender. Add the mushrooms, onions, carrots and pepper to beef mixture. Cover and cook 20-25 minutes longer or until vegetables are tender. Serve over noodles if desired. Yield: 2 servings.
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