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    Wine-Simmered Beef and Vegetables

    Source of Recipe

    Flavor Makers Cookbook

    List of Ingredients

    • 1 1/2 to 2 lb. beef round steak
    • 6T. all purpose flour, divided
    • 1/2t. salt
    • 1/4t. pepper
    • 3T. Crisco oil
    • 1 med. onion, thinly sliced and separated into rings
    • 1 med. green pepper, cored, seeded and sliced into rings
    • 2/3c. julienned carrot strips
    • 1/2t. dried basil
    • 1/2t. dried marjoram
    • 2/3c. white wine
    • 2/3c. cold water
    • 1/2t. instant beef bouillon granules


    1. Trim bone and fat from beef. Pound beef with meat mallet. Cut into serving size pieces. Set aside.
    2. Mix 4T. flour, salt and pepper in large plastic food storage bag. Add beef. Shake to coat.
    3. Heat oil in large skillet. Add beef and any remaining flour mixture.
    4. Brown over med. high heat. Layer onion, green pepper and carrots over beef.
    5. Sprinkle with basil and marjoram. Add wine. Heat to boiling.
    6. Cover. Reduce heat. Simmer about 1 hr. or until beef is tender.
    7. Transfer beef and vegetables to serving platter, reserving drippings in skillet.
    8. Place cold water in 1 cup measure or small bowl. Blend in remaining 2T. flour. Stir flour mixture into drippings in skillet.
    9. Stir in bouillon granules. Cook over med. high heat stirring constantly, until thickened and bubbly.
    10. Serve with meat and vegetables.
    11. Makes: 4-6 servings.




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