TASTY
BEEF RECIPE DISHES
POT ROAST WITH
WINE RECIPE
1
kg (2 lb.) piece corner topside
Oil
for frying
500
g (1 lb.) small onions
125
g (1/4 lb.) small mushrooms
470
g (15 oz.) can whole tomatoes
¼
cup water
½
cup dry red wine
Salt,
pepper
1
teaspoon mixed herbs
¼
cup flour
1/4-cup
water, extra
2
tablespoons chopped parsley
Heat
oil in large saucepan then add meat, brown well on all sides and remove from
pan.
Add
peeled whole onions and cook until golden; add whole or sliced mushrooms.
Return
meat to pan and add undrained tomatoes, water, red wine, salt, pepper and
herbs.
Cover,
bring to boil, then reduce heat and cook gently until meat is tender,
approximately 2 hours.
Remove
meat from pan.
Blend
flour with extra water, add to pan and stir until the sauce boils and
thickens.
Stir
in parsley.
Slice
the meat and serve with the vegetables.
Spoon
over the sauce.
Serves
4.
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