lonestar
Coon Stacker
Sunny's Dream
here kitty kitty $$$
Posts: 648
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Post by lonestar on Dec 22, 2013 0:23:29 GMT -5
1 (4-pound) boneless chuck roast 2 tablespoons vegetable oil 1 cup chopped onion 1 cup chopped celery 1 clove garlic, crushed 1 cup Chablis or other dry white wine, divided 2 (8-ounce) cans tomato sauce 2 bay leaves 1 teaspoon dried whole oregano 1/2 teaspoon dried whole rosemary 1/2 teaspoon salt 1/2 teaspoon pepper 1 pound fresh mushrooms, sliced 2 tablespoons butter or margarine, melted 1 tablespoon all-purpose flour 2 tablespoons water Chopped fresh parsley (optional) Hot cooked noodles
Trim excess fat from roast; cut meat into 1-inch cubes.
Brown meat in hot oil in a large Dutch oven; remove meat. Add onion, celery, and garlic to pan drippings; saute until tender. Drain. Add meat, 1/2 cup wine, and next 6 ingredients to vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender, stirring occasionally. Discard bay leaves.
Saute mushrooms in butter until tender. Drain.
Combine flour and water; stir until smooth. Stir flour mixture, sauteed mushrooms, and remaining 1/2 cup wine into meat mixture. Cover and cook over medium heat 15 minutes.
Transfer mixture to a chafing dish, if desired; sprinkle with chopped parsley, if desired. Serve over noodles.
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