1 lb lean beef
1 cup dry red wine
1/4 cup balsamic vinegar
1 tbsp minced garlic
1/4 cup chopped onion
1 tsp dried marjoram
1/4 cup chopped parsley
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper
1 green, red and yellow bell p
1 small red onion, peeled and
2 stalks celery, trimmed and t
~FOR THE BEEF
~FOR THE DISH
A Recipe for
Beef & Vegetables In Red Wine Sauce
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
This Recipe for Beef & Vegetables In Red Wine Sauce is one of thousands in the Recipes-to-go Meat Cookbook.
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
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Cookies are made of butter and love. |
| Norwegian Proverb |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
This is a recipe for Beef & Vegetables In Red Wine Sauce from the recipe cookbook of Recipes-to-go (Meat)
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
Never eat more than you can lift. |
| Miss Piggy |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
We think fast food is equivalent to pornography, nutritionally speaking. |
| Steve Elbert |
PLACE THE MEAT in the freezer for 30 minutes to facilitate slicing.
Slice it against the grain into very thin slices, less than 1/4-inch.
Combine the beef with the wine, vinegar, garlic, onion, thyme,
marjoram, parsley, bay leaf, salt and pepper in a glass or stainless
steel bowl. Marinate at room temperature for 20 minutes, or up to 4
hours refrigerated, tightly covered with plastic wrap. Drain the
beef. Reserve the marinade, and pat beef dry on paper towels. Heat
the oil in a wok or large skillet over high heat. Add the beef and
stir-fry for 1 minute. Remove the beef with a slotted spoon, and
reserve. Add the pepper, onion and celery to the wok, and stir-fry
for 2 minutes. Add the reserved marinade, and cook over high heat
until the liquid is reduced by 2/3 and the vegetables are cooked but
still crisp, about 5 minutes. Return the beef to the pan, and heat
for 1 minute. Serve immediately. Serves 4.
Serves: 4
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