Red Wine Casserole

[Marlene]

Red Wine Casserole

Prepare 2 days in advance of serving

• 4 T flour
  
• 2 lb sirloin, cubed
  
• 2 T each, oil & butter
  
• 1-1/2 tsp garlic puree
  
• 1/2 tsp majoriam or thyme
  
• 1/2 tsp each celery & dill seed
  
• 1 c dry red wine
  
• 1-1/2 c water
  
• 2 tsp cider vinegar
  
• 2 beef boulion cubes
  
• 8 oz pkg refrigerator biscuts
  
• 1/4 c melted butter
  
• 1/4 c parmesan cheese
  
• 1 c diced carrots
  

Season flour with salt and pepper. coat cubes of beef. Heat the 2 tablespoons each of butter and oil in deep skillet and add garlic and meat. Brown meat. Add seasonings, liquids, boulion cubes and bring to a boil. Cover and simmer 1 hour. Add carrots, simmer 1/2 hour longer. Pour into a casserole dish, bring to and refridgerate for 48 hours.

To Serve:

Bring Casserole to room tempurature. Dip biscuts in melted butter and parmesan and place around rim of casserole dish. Bake uncovered in a 425 oven until biscuts are browned and casserole is hot.

Keywords: Main Dish, Dinner, American, Beef, Intermediate

( RG130 )