===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-27-94 (19:09)             Number: 423
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Round Steak Recipe 16          Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.00

      Title: Marinated Beef Province Style
 Categories: Beef, Marinade, Main dish, Entertain
      Yield: 6 servings

    1/4 lb Bacon                               6 ea Medium carrots
      2 lb Round steak                         1 x  Salt & pepper to taste
      2 ea Cloves garlic                       3 tb Oil
      2 tb Chopped parsley                     2 tb Brandy
      1 pn Ground cloves                       1 pn Thyme
      1 pn Allspice                            1 ea Sprigs parsley
      3 tb Red wine vinegar                    1 pn Rosemary
  2 1/2 c  Red wine                            1 ea Small orange
      6 ea Medium onions

  Cut meat into 2 inch cubes.  Dice the bacon.  Skin and crush the garlic,
  using the tip of a firm knife, in a pinch of salt on the chopping board, or
  use a garlic press; blend with the chopped parsley, cloves,
   and allspice. Put  the meat into a dish,  and add the wine vinegar, wine,
  and garlic spice  mixture.
    Peel  and  thinly slice one third of  the  onions
   and carrots,  add to the marinade with a little salt and pepper. Leave for
  at least 12 hours turning occasionally. Peel the remaining onions and
  carrots,
   quarter the onions but leave the carrots  whole.
    Heat the oil in a large heavy skillet,  fry the
   diced bacon  and  quartered  onions  until golden
   brown,  and  spoon  into  a casserole. Remove the meat from the marinade,
  drain well.
    Brown meat in the oil remaining  in the pan and add to the onions. Pour
  the marinade  liquid and vegetables into the skillet and stir well to
  absorb the last of the oil. Add the whole carrots, brandy, and herbs. Cut
  the zest from the orange and squeeze a little orange juice and add this and
  the zest to the sauce. Season the sauce with a little salt and pepper. Pour
  over the meat and onions, cover the casserole. Cook in the center of a slow
  (350 d F) for 2 1/4 hours. To serve, remove the garni.
    This dish is particularly good  when  served  with spaghetti, macaroni,
  or noodles, topped with butter, grated cheese and a little chopped parsley.

-----
         Jack Wells Host of the Home Cooking and Recipes sub

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