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Heat a large deep sided frying pan until hot then add the olive oil and both types of onions. Fry for 5 minutes until golden. Add the beef and fry for 3-4 minutes on each side until browned. Pour over the red wine and red wine vinegar, bring to the boil and cook for 5 minutes until slightly reduced. Add the stock and seasoning then bring back to the boil. Reduce the heat, cover and simmer for 30 minutes. Alternatively, transfer the beef and sauce into a casserole, cover and place in the oven at 200?C/400F/gas mark 6 for 1 hour. Serve the beef with the onions and sauce spooned over. Per serving: 816 Calories (kcal); 41g Total Fat; (44% calories from fat); 9g Protein; 104g Carbohydrate; 0mg Cholesterol; 300mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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