- 4 pounds [1.8 kg] beef [sirloin or round] cubes
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] crushed black pepper
- 1/2 cup [70 g] flour
- 1 clove garlic, minced
- 3 onions, thinly sliced
- 2 [4-ounce / 114-mL each] cans sliced mushrooms, drained
- 1 cup [250 mL] minced celery hearts with leaves
- 1 teaspoon [5 mL] Worcestershire sauce
- 2 teaspoons [10 mL] tomato paste
- 10 ounce [284 mL] can beef broth concentrate
- 3 tablespoons [26.25 g] flour
- 1/4 cup [60 mL] dry red wine
- Warm boiled drained noodles for 8 to 10
- Melted butter
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- Mix together sal, crushed black pepper and 1/2 cup [70 g] of flour; coat beef cubes with a mixture.
- Arrange beef cubes on the bottom of an iron cast casserole or a slow cooking casserole.
- Add minced garlic, onion slices, drained mushroom slices and minced celery.
- Mix together Worcestershire sauce and tomato paste with beef broth concentrate.
- Pour over meat and vegetables; mix well.
- Cover casserole and cook slowly in the fireplace or the stove over low heat for 5 to 6 hours, or in a slow-cooker on low for 7 to 12 hours.
- One hour before serving, move the casserole to a warmer spot in the fireplace, higher heat on the stove or put slow-cooker on high.
- Mix remaining flour into red wine to get a smooth paste.
- Stir into meat and vegetables mixture; cook until thickened.
- If an iron cast casserole is used, pour mixture immediately into a covered soup serving bowl, as wine should not be left standing into an iron cast casserole.
- Serve along with noodles, already coated with melted butter.
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