Beef in Red Wine
by Editorial Staff
Beef in red wine is a classic dish. Agree, we eat red meat less often. And then red meat in red wine! Yes, this dish is simply created for the red days of the calendar, that is, the holidays
Cook: 2 hour
Servings: 5-6
Ingredients
- Beef (tenderloin) – 1.5-2 Kilograms
- Bulbs – 2-3 Pieces
- Garlic – 2-3 Cloves
- Chopped dried rosemary – 2 Teaspoons
- Tomato Paste – 2 Teaspoons
- Dry red wine – 2 Glasses
- Butter – 70 Grams
- Beef Broth – 1-1.5 Cups
- Salt – – To taste
- Ground black pepper – – To taste
Directions
- Cut the beef into small pieces.
- Peel the onion and cut into rings. Peel and chop the garlic with a knife.
- Put half of the specified amount of oil in a saucepan, heat it and fry the beef pieces on all sides for a few minutes. Do not put all the meat in the pan at once, it is better to add in portions. Add butter if necessary. Season each serving with salt and pepper.
- Select browned meat from the saucepan onto a plate. Reduce heat to medium and sauté onion and garlic in a skillet. Add rosemary (dried or fresh) and stir. Cook for a few minutes, stirring occasionally, until the onions are golden brown.
- Add tomato paste to a saucepan, stir with onion and fry for a minute or two. Don’t be discouraged if spices stick to the bottom of the pot.
- Pour the wine into a saucepan, warm it up and, stirring with a wooden spatula, “scrape off” the stuck to the bottom. Then add the meat and stir. Close the lid and simmer the meat over medium-low heat for an hour.
- After one hour, the meat should be ready. Pick it out of the pot and add another glass of wine to it. Simmer the sauce until the contents of the pot are halved.
- Reduce heat to low and add remaining butter. Cook until the oil is completely dissolved.
- Pour the prepared sauce over the beef.
- Beef in red wine is ready! Serve with mashed potatoes or rice.
Bon Appetit!
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