Preparation time 15 mins
Total cooking time 1hr-30 mins
2 medium onions
Half pound button mushrooms, thinly sliced
1 cup beef broth or bouillion
1 cup red wine
Herbs: dried oregano, basil, thyme (1 tsp each)
Ginger: about 2’ x 1” square, peeled and grated
Garlic 2 cloves, ground
2 tblsps. plain white flour
1 tsp salt
White rice, boiled
Dice the onions, cover and cook until soft or slightly brown
Remove onions from pan to a side plate. Add and the second tablespoon of cooking oil and heat. Add the ground beef, cover and cook on a medium to high heat until lightly brown (all the pink is gone), stirring as necessary. Add the onions and ground garlic, spreading around the pan as best you can in the process. Stir. After 5 mins sieve in the flour, stir and cover for a few mins.
Then add the thinly sliced mushrooms, stir and cover for 5 mins. Stir in the ginger. Boil the cup of beef broth in a separate pan or make with boiled water and beef bouillion. Add I cup red wine to the hot broth, stir and pour over the meat in the skillet. Stir and bring to a gentle boil. Sprinkle in the herbs. Add salt and sprinkle lightly with pepper. Stir and cover. Allow to simmer gently until the beef has been cooking for 90 mins. Add salt and pepper to taste. Serve on boiled rice already sprinkled with a little soy sauce. Don’t be tempted to leave out the ginger, broth or wine, these give the depth of flavor.
Spaghetti bolognaise alternative: This recipe can be made into a delicious bolognaise by adding 14 oz tin of tomatoes and tomato puree/paste (after you have added the broth/wine combination). Serve with boiled spaghetti and top with grated parmesan cheese
Either way it’s absolutely scrumptious!
- Category: Recipes