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Brandied Beef

Submitted by: Mary on 01/24/2004
2266 views
2.39 avg rating
236 votes
 
 
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Ingredients

1 T Olive oil
2 lbs Bottom round steak trimmed of fat and membrane
1/2 C Brandy
2 C Beef stock
2 T Coarse grained mustard
2 T Dijon mustard
4 Shallots, peeled, thinly sliced

4 Sun-dried tomatoes (not oil packed) cut into slivers
3 Cloves garlic, thinly sliced
1 Bay leaf
Salt and pepper to taste
1 1/2 t Xanthan gum
8 ozs Mushrooms, sliced

Directions

Preheat oven to 325F degrees.



In a dutch oven or ddep skillet heat oil over medium heat.



Add meat and brown on all sides.



Transfer to a plate lined with paper towels and drain off all the fat in the pan.



Return the pan to the heat and immediately add brandy, stirring to scrape up any browned bits on the bottom of the pan. Cook until the brandy is reduced to a syrupy glaze.



Stir in the stock, mustards, shallots, sun-dried tomatoes, garlic, mushrooms, and bay leaf. Bring to a boil.



Return the meat to the pan, cover tightly and place in the oven. Bake turning the meat every 30 minutes for 2 hours or until very tender.



Remove bay leaf and season the sauce with pepper.



Cut the meat into thin slices, arrange on a platter and spoon the sauce over the meat.

Servings

4

Calories

2

Time to prepare

15 minutes

Difficulty

Easy
 

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