Beef With Apple Carrot And Wine Sauce Recipe
Ingredients
| 2 pounds round steak, cut into 1-inch cubes | ||
| Oil | 1 Tablespoon | |
| Apple | 1 Cup (16 tbs), shredded | |
| Carrots | 1 Cup (16 tbs), shredded | |
| Onion | 3/4 Cup (16 tbs), sliced | |
| Water | 1/2 Cup (16 tbs) | |
| 1/2 cup red cooking wine | ||
| Salt | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| 2 beef bouillon cubes | ||
| Bay leaves | 2 | |
| Cornstarch | 5 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Seasoning sauce | 1/2 Teaspoon | |
Directions
Brown meat in oil.
Add apple, carrots, onion, water, wine, salt, garlic, bouillon cubes and bay leaves.
Simmer 1 hour.
Combine cornstarch and water; stir into beef mixture.
Cook until mixture begins to thicken.
Add browning and seasoning sauce.
Pack hot into hot jars, leaving 1-inch head space.
Remove air bubbles.
Adjust caps.
Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10 pounds pressure.
Add apple, carrots, onion, water, wine, salt, garlic, bouillon cubes and bay leaves.
Simmer 1 hour.
Combine cornstarch and water; stir into beef mixture.
Cook until mixture begins to thicken.
Add browning and seasoning sauce.
Pack hot into hot jars, leaving 1-inch head space.
Remove air bubbles.
Adjust caps.
Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10 pounds pressure.
Chef
