Sunday, March 2, 2008

Tender Beef over Rice

2 lbs stew meat
1 onion, chopped
8 oz. sliced mushrooms (optional)
1 garlic clove, minced
2-3 TBS olive or vegetable oil
1 tsp garlic salt*
1/2 tsp fresh ground pepper
3 cups water
1/4 cup soy sauce
1/4 cup worcestershire sauce
1/4 cup red wine (cabernet sauvignon)
2 TBS cornstarch mixed in 1/4 cup cold water

Over medium high heat, brown meat in oil. Add onions and garlic. Saute until onion is soft. Towards the end of browning, add mushrooms, garlic salt and pepper. Add in remaining ingredients, except cornstarch/water mix. Reduce heat, cover, and simmer for 1 1/2-2 hours or place in crockpot. Before serving, add cornstarch and water. Turn heat up and stir frequently until thickened. Serve over rice, noodles, or mashed potatoes.

No comments: