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Wednesday, May 10, 2006
Recipes Found: Ernest Borgnine Stew
Ernest Borgnine Stew This one was a HUGE challenge, but Collette finally managed to find it for the reader who recently requested it. :) Enjoy!
Heres a recipe I found in a VERY old cookbook I had kicking around!!! Hope this is the one your looking for!
Ingredients 4 lb beef round; cut in 2"squares or sirloin tips bacon grease salt and pepper 2 md onions; coarsely chopped 2 lg garlic cloves; mashed 3 shallots; chopped 1/3 c butter 1/2 c flour 3 c dry red wine 2 c beef stock 1 ts sugar 1 c tomato sauce 1/2 ts dried basil 1 1/2 lb fresh mushrooms butter for cooking mushrooms 24 sm carrots; or sliced carrots 24 sm white pearl onions 10 oz frozen peas
Instructions Dry beef thoroughly, then brown on all sides in a skillet in hot bacongrease.Remove pieces to a large casserole (5 quart) as they are browned. Pour outgrease, then add 2 cups of the wine to the skillet and deglaze the pan.Pourthis over beef in casserole.Using the same skillet, saute onions, garlic, and shallots in the butteruntilgolden and tender. Stir in the flour. Gradually add the remaining wine,beefstock, and tomato sauce and stir constantly until sauce comes to a boil.Addsalt, pepper, sugar, basil, and pour over beef. Mix sauce and beefgently.Cover tightly and place in a 275ø oven. Bake for 3 or 4 hours or untiltenderbut not falling apart. Remove from oven, taste for seasoning and cool.REFRIGERATE OVERNIGHT to blend flavors.The next day remove any congealed fat from casserole. Saute mushrooms (cutinhalf if very large) in some butter for a minute or two. Cook carrots andonions separately until barely tender and drain. Add these vegetables tothebeef, stir, taste again for seasoning, then cover and place again in a 300øoven until very hot. Remember to just heat and not cook it. Add thefrozenpeas just before serving and again heat through to thaw and slightly cookpeas. Serves 8 to 10
Posted by HappySlob ::
9:04 AM ::