Ingredients:
2lbs round boneless stewing beef
1 onion
1 can of chunky tomatoes
red wine
2 carrots finely chopped
2 celery stalks finely chopped
salt
1 potato (optional)
1 carrot sliced (optional)
Preparation:
Chop onion and saute until translucent. Add carrots and celery and cook another 5 minutes.
Add beef to pan and cook for 5 – 10 minutes.
Next, add 1 cup of red wine and stir. Once wine has cooked down add can of tomatoes.
Cook stew covered for 1.5 hours on medium-low flame.
Preparation:
Pat filets dry and season with salt and pepper. In a small bowl whisk together Port, vinegar, and mustard until combined well.
In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook filets 4 minutes. Turn filets and cook 4 minutes more for medium-rare. Transfer filets to a warm platter. Pour Port mixture carefully down side of skillet and boil, stirring, until reduced to about 2 tablespoons. Serve filets with glaze.
Serves 2.
From Gourmet October 1995
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Photography by sanctumsolitude
Ingredients:
Preparation:
Serves 4.
From Bon Appétit July 1994
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Photography by Heliostatic