"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 lb. chuck or round steak 1 tbsp. Kitchen Bouquet 1/4 c. cream of rice cereal 4 medium carrots 2 c. sliced onions 1 clove garlic 2 tsp. salt 1/8 tsp. pepper 1/8 tsp. marjoram 1/8 tsp. thyme 1 c. Burgundy or a dry red wine 1 (6 oz.) can mushrooms and broth
Trim excess fat from meat. Cut into 1 1/2 in. cubes. Place in 2 qt. casserole and toss with Kitchen Bouquet. Stir in cream of rice cereal. Wash and scrape carrots. Cut into quarters lengthwise, and half crosswise. Add to meat. Add sliced onions. Mix seasonings together and add to meat. Add Burgundy and mushrooms with broth. Cover tightly. Bake at 350º for about 2 1/2 hours, or until meat is tender. Stir every 30 min. Add more Burgundy and/or beef broth if more liquid is desired. Serve with noodles, rice or mashed potatoes.
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