A delicious and simple,
hearty beef stew with tomatoes, onions and mushrooms served over
hot cooked noodles.
Beef
Marengo
- 4 pounds chuck roast
1 cup chopped onion
1 cup chopped celery
1 garlic clove, crushed
1/2 cup white wine
16 ounces tomato sauce
2 bay leaves
1 teaspoon dried oregano leaves
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon chopped flat-leaf parsley
1 pound mushroom, sliced
2 tablespoons lemon juice
1/4 cup butter
1 tablespoon all-purpose flour
2 tablespoons water
1/2 cup white wine
1 (12 to 16-ounce) package noodles
- Trim and dice a chuck
roast into 1-inch cubes. Brown the meat in oil in a large kettle;
remove and set aside.
- To the kettle add chopped
onion, chopped celery, and crushed garlic; cook until tender.
Return the meat to the kettle with white wine, tomato sauce,
bay leaves, oregano, rosemary, salt, pepper, and chopped parsley;
bring to a boil, cover, reduce the heat, and simmer for 1 hour,
or until the meat is tender, stirring occasionally. Discard the
bay leaf.
- Meanwhile, combine sliced
mushrooms and lemon juice. Cook in a skillet in butter until
tender. Combine flour and water; stir until smooth. Stir the
flour mixture, the mushrooms, and white wine into the beef mixture.
Cover and cook over medium heat for 15 minutes.
- Meanwhile, prepare noodles
according to the package directions.
- Serve the Beef Marengo
over the hot, cooked noodles.
Makes 8 servings.
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