home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
CookBook Heaven
/
COOKBOOK HEAVEN.iso
/
recipes
/
stew.txt
< prev
next >
Wrap
Text File
|
1990-10-25
|
2KB
|
54 lines
WINE COUNTRY STEW
Ingredients:
2-3 lbs top sirloin, cut into 2 inch cubes
2 tbs bacon fat
1/2 lbs Westphalian ham, cut in 1 inch cubes
2 large onions, chopped
25 stuffed green olives, halved
1 bottle (but no more than 3 cups) full bodied red
wine (petite Sirah, Zinfandel, etc.)
2 tbs green peppercorns or 2 teaspoons freshly
ground pepper
1 teaspoon salt
4 tbs brandy
3/4 cup heavy cream
5 cloves garlic wrapped in cheesecloth
3/4 teaspoon thyme
1/2 cup raisins soaked in hot water for 5 minutes
and drained
flour and water
_____________________________________
Brown beef in 12' skillet with bacon fat over moderately
high heat, for 3-5 minutes. Add ham and onions, and saute' 3-4
minutes until onions are golden brown. Place beef, onions, and
ham in large Dutch oven. Add olives, garlic, raisins, and wine.
Cover and cook in preheated oven at 350oF for 40 minutes. Add
peppercorns, salt, brandy, and cream. Continue cooking for 30'
longer. Strain the juices and arrange meat, keeping warm.
Return juices and add 1&1/2 tbs. flour, and 3 tbls. water per cup
of juice. Heat 2-3 minutes with low heat for about 5 minutes,
stirring. Pour over the meat and serve with rice dish and a
buttered vegetable.