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BEEF PROVENCALE ON RICE |
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Category |
Beef |
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Contributor |
admin |
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Ingredients |
1/4 Cup Butter or margarine
1/4 cup Salad oil
1 1/4 pounds Small onions
4 pounds Beef Chuc, cut into 2 inch cubes
1/4 cup Gold Medal flour
1 Tablespoon Tomato paste
3 cups Red Burgandy
1 teaspoon Instant beef bouillon
1/2 teaspoon Thyme leaves
1/2 teaspoon Marjoram leaves
1/4 teaspoon Pepper
2 Bay leaves
3/4 pound Small mushrooms
Chives, snipped
Hot cooked rice
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Procedures |
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Heat oven to 325 degrees F. In Dutch oven, heat butter and oil.
Stir in onions and cook 5 minutes. Set onions aside. Brown meat, a third
at a time. Set meat aside. Remove Dutch oven from heat; pour off all but
1 Tablespoon fat. Blend in flour and tomato paste. Stir in burgundy
gradually; mix in meat, seasonings and mushrooms. Cover; bake 1 1/2
hours. Add onions; bake 1 hour longer or until meat is tender. Sprinkle
with chives. Serve on rice.
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