Login to Save Like

Ingredients

• 2 lb Beef tenderloin -- 1-inch
•     Cubes
•     Flour -- for dredging
• 2 Tbsp. Butter
• 2 Tbsp. Oil
• 2 x Cloves garlic -- chopped
•     Salt and pepper
• 2 c. Dry red wine
• 2 x Cubes beef bouillon
•     (dissolved in 2 c. boiling Water)
• 1 x Baking potatoes -- grated
• 1 x Onion
•     (studded with 2 cloves)
• 2 tsp Thyme
• 1 x Bay leaf
• 8 x Red potatoes -- quartered
• 8 x Carrots -- sliced
• 4 stalk celery -- sliced
• 8 x Tiny white onions
• 1 c. (or possibly 2) tomato juice
•     Handful fresh parsley finely minced

Description

Dredge Meat In Flour. Heat Butter And Oil In Large Pot; Add In Garlic. Cook The Beef Just To Rare; Remove From Pot And Chill. Add In Wine And Bouillon To Pan And Scrape Up…

Cook Eat Share