Recipe by Canadian Pixie
Very nice to have when company is coming, serve over cooked rice.
Top Review by donnie27
This is defiantly a five star recipe. I made this with top sirloin (and was a bit worried it might not be tender) but it just melted in our mouths. I served it over rice too, and the flavor was wonderful. I hope others will try this and you get more reviews,.....it is certainly a winner. I used a package of sirloin that was about $4.00 and the recipe could easily have fed 6 people, so it is a very economical dish too.l Thanks for posting and I will be making this again for sure ! Donna
- 78.07 ml butter
- 340.19 g small mushroom
- 18 small onions, Peeled
- 1360.77 g boneless lean beef, cubed
- 59.14 ml all-purpose flour
- 473.18 ml beef stock
- 473.18 ml dry red wine
- 14.79 ml tomato paste
- 4 garlic cloves, crushed
- 4.92 ml salt
- 4.92 ml dried thyme
- 1 bay leaf
- pepper, to taste
- parsley, to garnish
Directions See How It's Made
- In pan, brown onions and mushrooms in butter, remove from pan and set aside.
- Add beef cubes in batches, browning well on all sides. Set aside.
- To remaining fat in pot, stir in flour. Add stock, wine and tomato paste. Bring to boil, stirring as sauce thickens.
- Add garlic, salt, thyme, bay leaf and pepper.
- Place meat and sauce in large casserole. Cover and bake at 350 F for 2 hours. Add onions for last 30 minutes, and mushrooms for last 15 minutes.
- Top with parsley before serving.