Hardy Beef Marengo
Great taste makes the small effort worth it. Serve with egg noodles.
INGREDIENTS:
4 lb chuck roast
1 cup chopped onion
1 cup chopped celery
1 clove garlic, crushed
1/2 cup white cooking wine
16 oz tomato sauce
2 whole bay leaves
1 tsp dried oregano leaves
1/2 tsp dried rosemary
1/2 tsp salt
1/2 tsp ground black pepper
1 tbs chopped flat-leaf parsley
1 lb mushroom, sliced
2 tbs lemon juice
1/4 cup butter
1 tbs all-purpose flour
2 tbs water
1/2 cup white cooking wine
DIRECTIONS:
1. Trim and dice a chuck roast into 1-inch cubes. Brown the meat in oil in a large kettle; remove and set aside.
2. To the kettle add chopped onion, chopped celery, and crushed garlic; cook until tender. Return the meat to the kettle with white wine, tomato sauce, bay leaves, oregano, rosemary, salt, pepper, and chopped parsley; bring to a boil, cover, reduce the heat, and simmer for 1 hour, or until the meat is tender, stirring occasionally. Discard the bay leaf.
3. Meanwhile, combine sliced mushrooms and lemon juice. Cook in a skillet in butter until tender. Combine flour and water; stir until smooth. Stir the flour mixture, the mushrooms, and white wine into the beef mixture. Cover and cook over medium heat for 15 minutes.
Prep: 15 minutes
Cook: 20 minutes
Serves: 6