Ingredients
Ingredients
- 2 Lb Beef Tenderloin
- 2 Tbsp Butter (or Margarine)
- 2 Tbsp Oil
- 2 Cloves Garlic
- - - Salt
- - - Black Pepper
- 2 Cups Dry Wine
- 2 Cubes Beef Bouillon
- 1 Large Potato
- 1 - Onion
- 2 Tsp Thyme
- 1 - Bay Leaf
- 8 - Red Potato
- 8 - Carrot
- 4 Stalks Celery
- 8 Small White Onion
- 1 1/2 Cups Tomato Juice
- 1 Tbsp Parsley
- 2 Cups Flour
Directions
Directions
- Slice Carrots, Celery, quarter Red potatoes, dissolve bouillon in 2 cups water, mince garlic.
- Dredge meat in flour.
- Melt butter and oil in large pot; add garlic.
- Cook the beef just to rare; remove from pot and refrigerate.
- Add wine and bouillon to pan and scrape up bits stuck to bottom.
- Add red potato, onion, thyme and bay leaf.
- Bring to boil, cover and simmer 1 hour.
- Add potatoes, carrots, celery and onions; simmer 1/2 hour.
- Add tomato juice, as necessary for nice gravy.
- Add beef cubes, reheat;
- Toss in parsley and serve.
Ingredients
Ingredients
- 2 Lb Beef Tenderloin
- 2 Tbsp Butter (or Margarine)
- 2 Tbsp Oil
- 2 Cloves Garlic
- - - Salt
- - - Black Pepper
- 2 Cups Dry Wine
- 2 Cubes Beef Bouillon
- 1 Large Potato
- 1 - Onion
- 2 Tsp Thyme
- 1 - Bay Leaf
- 8 - Red Potato
- 8 - Carrot
- 4 Stalks Celery
- 8 Small White Onion
- 1 1/2 Cups Tomato Juice
- 1 Tbsp Parsley
- 2 Cups Flour
