Beef Braised In Champagne Recipe
This Beef Braised In Champagne recipe is from family cookbook and you can be rest assured that it works. It is always prepared with Beef as the most essential ingredient. The Italian Beef Braised In Champagne makes a yummy Main Dish. Just try this dish and see how you get hooked to it!
Ingredients
1/2 cup all-purpose flour
3 lbs. beef bottom or top round
1/4 cup butter
1 tablespoon olive oil
1 carrot, finely chopped
1 medium onion, finely chopped
1 celery stalk, finely chopped
2 cups dry champagne or dry white wine
1 tablespoon tomato paste
1/2 cup whipping cream
Directions
Place flour on aluminum foil.
Roll meat in flour.
Melt butter with oil in a large heavy casserole.
When butter foams, add meat.
Brown on all sides over medium heat.
Add carrot, onion and celery.
Saute over medium heat until lightly browned.
Pour champagne or white wine over meat; stir well.
Cook uncovered over medium heat until liquid is reduced by half.
Stir in tomato paste.
Cover and reduce heat.
Simmer 2 to 2-1/2 hours or until meat is tender.
Turn and baste meat often during cooking.
Place meat on a cutting board.
Put sauce in a blender or food processor and process to a paste.
Return sauce to pan.
Add cream.
Stir over high heat 1 to 2 minutes or until sauce has a medium-thick consistency.
Taste and adjust for seasoning.
Cut meat into thin slices.
Arrange slices on a warm platter.
Spoon sauce over meat.
Roll meat in flour.
Melt butter with oil in a large heavy casserole.
When butter foams, add meat.
Brown on all sides over medium heat.
Add carrot, onion and celery.
Saute over medium heat until lightly browned.
Pour champagne or white wine over meat; stir well.
Cook uncovered over medium heat until liquid is reduced by half.
Stir in tomato paste.
Cover and reduce heat.
Simmer 2 to 2-1/2 hours or until meat is tender.
Turn and baste meat often during cooking.
Place meat on a cutting board.
Put sauce in a blender or food processor and process to a paste.
Return sauce to pan.
Add cream.
Stir over high heat 1 to 2 minutes or until sauce has a medium-thick consistency.
Taste and adjust for seasoning.
Cut meat into thin slices.
Arrange slices on a warm platter.
Spoon sauce over meat.
