Beef in Red Wine Mushroom Sauce

"another of Ron Kalenuiks creations that was to die for"
 
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photo by cchampion1974 photo by cchampion1974
photo by cchampion1974
photo by Srt photo by Srt
Ready In:
1hr
Ingredients:
13
Serves:
6
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ingredients

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directions

  • In a large Dutch oven or kettle, sauté the beef in the butter and oil. Add the vegetables and continue to cook until tender.
  • Sprinkle with flour, reduce the heat and cook for 5 minutes.
  • Add the wine, broth, tomato paste and seasonings. Simmer for 50 minutes covered.
  • Serve over noodles.

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Reviews

  1. This is a tasty dish; my husband enjoyed it. I did put in 8 oz. of mushrooms but otherwise followed the directions.
     
  2. This was very easy to make....But it seemed that the sauce was a little bland to us...I added<br/>a bay leaf and some worchestershire sauce to try and perk it up....
     
  3. I did this with antelope and deer back straps... minus the veggies.. sorry but the sauce, meat and mushrooms don't need veggies.. especially if you have a side of them.. This is a keeper... Thanks blonder for posting... Even with wild game this is a must.. I served this over a brown and wild rice combo.. you can't go wrong with the the earthiness of the mushrooms and wild rice.. So very good and I agree with use good red wine... you only need half a cup, I used a whole cup.. and drank the rest of the bottle ... so this a no lose situation recipe.. lol
     
  4. Thank you for this post, we really enjoyed our dinner this evening!
     
  5. Delicious! Thanks for a great one, I didn't change a thing!!
     
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