Maggie (Kanz) Kees
1-1/2# Cubed top sirloin (or fondue meat)
½ c Flour
¼ t Seasoned salt
2 slices Bacon, chopped
2 Tbls Butter
¾ c Chopped onion
12 oz Whole mushrooms, including liquid (canned)
4 drops Liquid pepper
¾ Tbls Worcestershire sauce
½ c Dry red wine
½ c Water
½ Bay leaf, crushed
1/8 t Thyme
¼ clove Garlic, crushed
2 Tbls Cognac (or bourbon)
Trim fat from sirloin cubes. Mix flour and salt in large paper sac, and shake with beef cubes until each piece is coated. Fry chopped bacon; add butter. Add beef cubes and onion and brown. Add mushrooms, liquid pepper, and Worcestershire sauce, wine and water. Simmer gently for two hours or until fork tender. Refrigerate overnight (not absolutely necessary). Heat at 350˚ for approximately 40 minutes. Serve with rice or noodles. (We always use broad egg noodles.)
Note: May be baked at 325˚ rather than simmered for two hours.
Seitan works well as a substitute for the beef.
Serves 6.
We had this every year on Christmas Eve. I usually put it in the crock-pot so it was ready to go when we got home from 4:00 Mass. Our rule was that the kids couldn’t open presents until the dishes were done. You’d be surprised how quickly we’d get through dinner and dishes.