Hunter’s Beef Recipe by Ruth Paget
Serves 6
Ingredients:
-2 pounds round steak cut into 1-inch cubes
-2 tablespoons flour
-1 teaspoon salt
-1 tablespoon butter
-1 large chopped tomato or 1 cup canned diced tomatoes
-1/2 pound quartered mushrooms
-1 cup red wine
-1/2 cup heavy cream
Steps:
1-Preheat oven to 350 degrees Fahrenheit.
2-Dredge meat in salted flour. Melt butter in a frying and brown meat.
3-Add tomatoes and mushrooms and cook 5 minutes longer. Transfer meat, mushrooms, and tomatoes to a 9-inch casserole. Add wine and stir.
4-Cover casserole and bake until the meat is tender for 1½ hours.
5-When the meat is done, stir in the heavy cream and bake for 10 minutes longer with the cover on.
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
