- 3 pounds stew meat,
cubed
- Drippings
- Salt and pepper
- 1 large onion, minced
- 1-cup stock
- 3 tablespoons roux
- 4 tablespoons tomato
paste
- 1 cup red Burgundy
wine
- Parsley, thyme, bay
leaf and a few celery leaves tied together
- Mushrooms, sautéed
in butter
- Small whole onions,
parboiled for 6 to 8 minutes
Brown meat in drippings,
season with salt and pepper, and remove from
skillet. Add minced onion to skillet and cook
briefly - do not brown. Add stock, roux and
tomato paste to onion and stir constantly as
you bring the mixture to a boil. When all is
smooth, replace meat, add Burgundy and herb
bouquet. Cover and simmer over low heat until
meat is tender. Fifteen minutes before serving,
add mushrooms and whole onions to contents of
skillet and continue to simmer until the flavors
are blended.
Serve with broad egg
noodles.
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This
recipe was provided courtesy of
Stoeger
Publishing Company from
the Game Cookbook.
Call 1 887
GUN BOOK
to order the complete cookbook.
|
