Wednesday, February 16, 2011

Burgundy Beef Over Buttered Egg Noodles

In a skillet brown 11/2 lb. beef tenerloin ( cut into bite sized chunks) in 2T olive oil , ,set aside.  Place in the skillet 2 T olive oil and sautee 1/2 lb. chopped carrots ( in bite sized pieces), and 5 celery ribs (sliced into bite sized pieces). Stir in 3 T flour. Add to the pan  2 C dry red wine, reduce to 1 C . Add 1/2 T dried thyme, 2 bay leaves and 3 C chicken stock.  Simmer to thicken. Add the steak and 1 C frozen peas. Heat thoroughly. Serve over buttered egg noodles.

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