s BEEF AND ONION STEW ***
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s BEEF AND ONION STEW ***
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Ingredients
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Instructions Instructions: ********************************* nov 2003 made with lo roast, pretty good, don't freeze it too much or it is hard to slice ********************************* 1 lb leftover beef 4 tb butter 3 yellow onions thinly sliced and separated in to rings 1 tb red wine vinegar 1 can beef broth 1 bay leaf 1 t thyme dried 1 tb dijon mustard fresh bread crumbs 1/3 c chopped fresh parsley 1/2 lemon juice only chill (not freeze) beef for easier slicing slice beef as thinly as possible melt butter in skilled and add onions cook till soft and golden sprinkle with a little flour and stir 2-3 minutes add vinegar and mustard stir add broth bring to boil and simmer 30 minutes pour layer of sauce in shallow baking dish layer of meat slices layer of sauce layer of meat layer of sauce bake covered at 350 for 1/2 hour sprinkle with bread crumbs add a little butter to top of bread crumbs return to oven for 30 minutes until golden sprinkle top with parsley to garnish squeeze over the lemon juice serve variations add tomatoes, garlic or mushrooms, use horseradish instead of vinegar, use wine in place of some of the stock Notes: ********** RECIPE ENDS ******** This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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