 Summary
I made this recipe Texas Style, that's why I used the Mushroom Soup, it just saves a lot of time. If you have fresh herbs then by all means use them, but if you don't, use the dried herbs, I did and it still came out great.
Cookware used in Recipe
 12 inch Saute Skillet View
 4 Quart Stock Pot with Cover View
Prep Time
20 Minutes
Servings
6 - 8
Ingredients: 1 can mushrooms 1 can mushroom soup 5 Tbls. butter 1 onion, chopped large ½ pkg baby carrots stalks celery, cut into 2'' pieces 1 Tbl. minced garlic 2 cups Burgundy wine ¼ cup Brandy, if you have it 1 pkg. AuJu, made with water or 2 cups beef broth 1 ½ cups flour 2 Tbl.olive oil ½ stick butter 1 tsp. oregano 1 tsp. marjoram 1 tsp. parsley 1 tsp. thyme 1 pinch ground nutmeg 3 bay leaves, crushed 1 Tbl. Canadian Steak Seasoning Salt Pepper
Directions: Place flour in large bowl, and season with salt and pepper. Dredge beef in flour to coat. Melt 2 tablespoons butter in the 4 Quart Sauce Pan over medium-high heat. Working in batches. Sauté beef until brown on all sides, about 5 minutes per batch.
Return all meat to 4 Quart Sauce Pan, and add brandy; boil until almost evaporated, about 2 minutes.(If using it). Add wine, broth, thyme, garlic, bay leaves and oregano. Cover, and simmer until beef is almost tender, about 1 hour.
Meanwhile: Melt 1 tablespoon butter in the 11 ½'' Sauté Skillet over medium-high heat. Sauté onions until brown. Using slotted spoon, transfer onion to large bowl. Melt 1 tablespoon butter in same skillet, add carrots and celery, and sauté until golden. Transfer to bowl with onions. Transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet, add mushrooms, and sauté until brown on all sides, about 5 minutes. Transfer to bowl.
Transfer vegetables to 4 Quart Sauce Pan with beef. Stir in nutmeg, mushroom soup and remaining ingredients. Cover 4 Quart Sauce Pan and simmer 45 minutes. Season with salt and pepper.
Serve over egg noodles. Enjoy! |
