4 pounds round
4 tablespoons butter
1 tablespoon oil
1 teaspoon beef baste paste
2 large onions, sliced
2 teaspoons curry powder
2 tablespoons Worcestershire sauce
3 cloves garlic, crushed
Salt and freshly ground pepper
1 cup red wine
2 cups sour cream
2 tablespoons horseradish
¼ cup chopped parsley
Preheat oven to 300°F. (149°C.)
Cut meat into one-inch cubes.
Heat butter and oil in Dutch oven.
Brown meat; set aside, then brown onions in same pan, replacing browned beef in pan when onions are golden brown. Stir in beef base paste, curry powder, Worcestershire, garlic, wine, salt and freshly ground pepper.
Cover and bake in 300° F for three hours or until meat is tender.
Combine sour cream and horseradish. Stir into stew just before serving. Heat, but do not allow to boil. Garnish with parsley.
Yield: 8 to 10 servings.
recipe appeared originally in a Gourmet Marketplace/California Cuisine Catalog,
fall '98. That company is a source of the beef base, tel:1-800-753-8558,
internet: ( www.california-cuisine.com
), fax: 1-419-893-4002.
Listed also in sources for ingredients found in recipes on this website.
This recipe has been kitchen tested.
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