Directions:
In a heavy stockpot, brown the beef in its own fat. Layer onions, carrots
and mushrooms over the beef and allow vegetables to cook until just tender.
Add 1-2 cups of chicken broth and wine (enough to cover beef and vegetables)
and reduce heat until mixture is barely simmering. Allow to cook for 2-3
hours or until beef is very tender. Add more wine and broth as required.
Immediately before serving, thicken the sauce with mixture of cornstarch and
water. Serve over egg noodles or rice with a hearty spinach salad and
French bread.
Serves 6 adults or 4 firefighters.
Capt. Jay Iacone
Email: James.Iacone@fairfaxcounty.gov
Fairfax County Fire Department
Fairfax County, Virginia
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