A gourmet recipe for a dish of cubed beef in consommé with sautéed mushrooms, served with buttered noodles or rice pilaf.

Ingredients:

8 lb		3.5 kg		Beef, chuck or shoulder, cut in cubes
1/2 c		125 mL		oil
8		8		onions, chopped
3/4 c		175 mL		flour
5 3/4 c		1.4 L		beef stock or consommé, undiluted
3 c		750 mL		dry red wine*
				liquid gravy browning, as desired*
2 tsp		10 mL		salt
8		8		garlic cloves, crushed
2 tsp		10 mL		thyme
				pepper, as desired
2 tsp		10 mL		parsley, dried
2		2		bay leaves
1/2 c		125 mL		butter
8 c		2 L		mushroom caps or slices

 

Instructions:

1. Brown cubed beef in oil. Add onions and saute; transfer to an insert pan.
2. Add flour to remaining shortening and continue cooking until flour mixture (roux) turns brown.
3. Add consomme gradually to roux, stirring continually.
4. Add red wine and, if desired, gravy browning.
5. Cook until sauce thickens. Add seasonings. (Seasonings may be added together in a cheese cloth. Remove before adding mushrooms.)
6. Pour sauce over beef in the insert pan. Sauce should cover the beef, if not, add more wine or consomme.
7. Cover with tight-fitting lid or foil and simmer in a 180°C (350°F) oven for 2-3 hours or until meat is tender. Stir from time to time during cooking and if sauce becomes too thick, add more wine or consomme.
8. Saute mushrooms in butter and reserve.
9. When beef is cooked, stir in mushrooms. Skim off excess fat. Further reduce sauce, if necessary.
10. Cook for an additional 20-30 minutes.
11. Check seasonings and serve hot with buttered noodles or rice pilaf.

 

*Proportion of wine to consomme may be varied, provided total amount of liquid remains unchanged.

SERVINGS: 20

Recipe courtesy of the Beef Information Centre, www.beefinfo.org

 

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