br>Whisk together soaking liquid, wine and tomato paste; pour into
olored.
Pour in the red wine, beef stock, and brown sugar into
Cut beef into 2 to 2 1/
ablespoons olive oil and saute beef strips until brown. Sprinkle with
alf.
Stir cornstarch into wine until dissolved. Add to skillet
Place the beef into a large bowl. Stir in the red wine, salt, and
o 400\u00b0F
Butterfly beef roast. Fill with pepper, mozzarella
rom skillet.
Place diced beef cubes in skillet, add an
at and gristle from the beef and slice, against the grain
minutes. Meanwhile, season the beef with 1 teaspoon salt and
o 325\u00b0F.
Arrange beef and carrots in a roasting
cook 2 minutes.
Add red wine and stir well, scraping the
Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon.
Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker.
Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more.
Add beef and onion to a 4-quart slow cooker.
Add bouillon cubes.
Sprinkle cornstarch, salt, and pepper over beef and onions.
Pour red wine over beef mixture.
Cover and cook on LOW for 6-8 hours.
Serve over hot cooked noodles.
Saute onions and bell peppers in olive oil until tender.
Add ground beef and brown slowly over low heat, stirring often.
Add garlic and cook until ground beef is thoroughly cooked.
Add chili seasonings, chili powder, cumin, crushed red pepper, tomatoes, both beans and red wine.
Bring to a boil, then reduce heat and simmer for 3 hours.
After 3 hours taste and add salt and pepper. Then add sugar to round out flavor.
Best served with a dollop of sour cream and chopped green onions.
Slice beef into 1/4-inch thick and 1/4-inch wide strips. Brown quickly in 1/4 cup of butter in heavy skillet.
Push meat to one side and add mushrooms and onion.
Saute until tender, but not brown.
Add can of beef broth and red wine.
Heat just to boiling.
Simmer several minutes.
Blend cup of sour cream with 2 1/2 tablespoons of enriched flour; stir into broth.
Cook, stirring constantly, until thickened (sauce will be thin).
Add salt and pepper to taste.
Serve over hot noodles or rice.
Makes 4 to 5 servings.
ins, until tender. Add ground beef and cook for 4-5
Slice beef into very thin strips.
Coat steak strips with mixture of flour, salt and pepper. Brown meat and onion in 1/3 cup butter.
Add beef bouillon and red wine and allow to simmer for 30 minutes.
While meat is simmering, cook sliced mushrooms in 3 tablespoons butter until soft.
When meat is tender, remove from heat.
Add mushrooms and stir. Combine sour cream, tomato paste and Worcestershire sauce and gradually add to meat and mushrooms.
Put back on heat and simmer. Do not boil.
Serve with rice.
omato paste, 2 cups red wine and beef stock. Return venison to pan