Steak with Brandy
INGREDIENTS:
2 lb Beef,cut into 1" cubes 2 c Burgundy or other good
3 c Water Red wine
12 sm White onions 1 c Beef broth
1/4 c Flour 1 1/2 ts Thyme leaves
6 tb Olive oil 2 ts Parsley flakes
2 cl Garlic, minced 1 Bay leaf
1 c Fresh mushrooms Salt and pepper to taste
2 lb Beef,cut into 1" cubes 2 c Burgundy or other good
3 c Water Red wine
12 sm White onions 1 c Beef broth
1/4 c Flour 1 1/2 ts Thyme leaves
6 tb Olive oil 2 ts Parsley flakes
2 cl Garlic, minced 1 Bay leaf
1 c Fresh mushrooms Salt and pepper to taste
In wok,add water and heat to boiling over high heat.Add onions and blanch 3 minutes;then drain.Discard water and dry wok.Dust beef with flour. Heat oil until it bubbles in the wok.Add 6 to 8 beef cubes at a time and quickly brown on all sides.Remove beef and keep warm.Lightly brown onions and garlic.Return the beef to wok.Add remaining ingredients, cover and simmer over low heat about 1 1/2 hours or until meat is tender.Remove the bay leaf.Serve on toasted buttered bread,noodles or mashed potatoes.Serves 4 to 6.