Beef Vintner

A recipe by Michael Simonds from the "From the Governor's Pantry" cookbook, Lind House Association in New Ulm, Minnesota, July 1988. The book is dedicated to the many volunteers who had donated their time, talents and money to restore the John Lind home. The recipe can also be prepared in the oven- It takes 3 hours in a 300 degree oven.

• Ready In: 2 hrs 5 mins
• Serves: 6-8

Ingredients

• 2  lbs top round steaks, cubed
• 3  tablespoons  oil
• 1 1⁄2 teaspoons salt
• 1  teaspoon cracked pepper
• 3  medium onions
• 1  garlic clove, crushed
• 1⁄2 teaspoon dried basil
• 1⁄2  grated lemon, rind of
• 1  teaspoon paprika
• 1 1⁄2 tablespoons flour
• 1  cup dry red wine
• 1  cup beef broth
• 1⁄2 lb raw mushrooms
•  chopped parsley
• 4  carrots
• 4  small potatoes

Directions

1. Brown beef lightly in oil.
2. Add salt, onions, garlic, basil, lemon peel, and paprika.
3. Cover and simmer for 30 minutes.
4. Sprinkle flour over beef and mix well.
5. Add wine, beef stock, carrots, and simmer for 1 hour.
6. Add mushrooms and simmer 15 minutes longer or until beef is tender.
7. Garnish with chopped parsley.