Tuesday, January 6, 2009

Beef and Mushrooms in Red Wine

Cook 2/3 cup rice for this recipe. Serve with crusty bread.

Serves: 4


1 1/2 pound (750 g) topside steak
1 tablespoon oil
12 baby onions, peeled
2 cloves garlic, crushed
1/2 teaspoon dried oregano leaves
1 tablespoon all-purpose (plain) flour
1 cup dry red wine
1/2 cup water
1 tablespoon tomato paste
6 1/2 ounces (200 g) baby mushrooms
2 cups cooked rice


1. Trim fat from steak, cut steak into cubes. Heat oil in frying pan, add steak, whole onions, garlic and oregano, cook, stirring, until steak is well browned.
2. Add flour, cook 1 minute. Stir in wine, water and tomato paste, cook, stirring until mixture boils and thickens. Reduce heat, cover, simmer 45 minutes.
3. Add mushrooms, cover, simmer 5 minutes. Serve with rice.

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