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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 2 |
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Prep time does not include overnight marination. Note that this says it's just for two. Ingredients:
1/2 cup water |
1/4 cup red wine vinegar |
1 tablespoon sugar |
3/4 lb boneless beef chuck roast, cut into 1-inch cubes |
3/4 teaspoon salt |
1 dash pepper |
1 dash ground nutmeg |
1 small onion, sliced |
2 teaspoons minced fresh parsley |
1 bay leaf |
3 tablespoons raisins |
2 teaspoons cornstarch |
2 tablespoons half-and-half cream |
hot cooked egg noodles |
Directions:
1. In a small saucepan, combine the water, vinegar and sugar. Cook and stir over medium heat until sugar is dissolved; cool.
2. Sprinkle beef with salt, pepper and nutmeg; place in a large resealable plastic bag.
3. Add onion, parsley, bay leaf and cooled marinade. Seal bag and turn to coat; refrigerate overnight.
4. Drain, reserving 1/2 cup marinade. Discard bay leaf.
5. Place the beef and reserved marinade in a saucepan; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender.
6. Stir in raisins. Combine cornstarch and cream; stir into beef mixture.
7. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
8. Serve over noodles.
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