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Ingredients
- 3 tbsp butter
- 2 tbsp bacon fat
- 3 tbsp flour
- 1/2 tsp pepper
- 2 tsp salt
- 1/2 teaspoons tsp dried sweet basil or 11/2fresh chopped basil
- 1 clove garlic minced
- 1/2 teaspoons tsp dried oregano or 11/2fresh chopped oregano
- 1 lb tiny white onions peeled and parboiled or 1can
- 2 14 oz cans baby carrots or 28fresh baby-cut carrots parboiled
- 1 cup burgundy or other dry red wine
- 2 tbsp butter
- 1 tbsp sugar
- 1/4 cup Madeira wine
- 1/4 cup brandy
Ingredients
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Instructions
- Heat butter and bacon fat in a large heavy skillet and brown beef. Place in large casserole. Add to the fat: flour, salt, pepper, basil, oregano and garlic. Stir until flour begins to brown. Drain and reserve liquid from vegetables or prepare 2 cups of beef broth if you don’t have canned vegetables. Add to skillet and stir until thickened. Add burgundy and stir until sauce is smooth and somewhat thickened. Pour over meat. Cover and bake 3 hours in a 3000 oven.
- In a skillet melt butter and stir in sugar. When this has melted, add drained or parboiled vegetables and stir frequently until slightly browned. Add to casserole with Madeira and continue to cook covered for 30 minutes. Stir in brandy just before serving. Serve with rice and green salad.
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