“New from the Kitchen”
Recipe of the Month – February 2019
One of Michael’s favorite comfort foods, this recipe was one I learned from my Mother. I’m not sure where she got the recipe but I have been cooking it since I was a young woman. This is always a favorite on a cold night with a salad of fresh greens and some warm crusty bread.
Preparation time is about 20 minutes and then it needs to simmer for 2 hours. The house will fill with a wonderful flavorful aroma so everyone will be more than ready to eat when it’s finished cooking.
- 1 to 3 lbs of lean stew beef (or I often use leftover pieces of tenderloin from when I trim the meat for steaks) cut into 1″ cubes
- 3-4 tablespoons flour
- 3-4 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon oregano (fresh or dried)
- 1/4 teaspoon basil (fresh or dried)
- 1 medium onion, chopped fine
- 1 8 ounce can tomato sauce
- 1/4 cup red wine (not sweet)
- 1 teaspoon Better than Bouillion, melted in 1 cup boiling water
- 8 ounces mushrooms, wiped clean and cut into halves or quarters if large
Place the flour in a ziplock or brown paper bag and add the meat and shake to coat.
Heat the olive oil in a deep skillet with a lid and brown the meat in hot oil.
Mix together the salt, pepper, garlic powder, oregano, and basil and sprinkle evenly over the browned meat.
Add the chopped onion and brown slightly and then add the tomato sauce, wine and bouillion, cover and simmer for 1 hour 45 minutes, stirring occasionally, scraping the bottom of the skillet with a spatula to keep the meat from sticking to the pan.
Add the mushrooms and cover and simmer for another 15 minutes,
Serve with potenta or noodles of your choice.