Ground Beef and Red Wine Recipes

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Beef and Vegetable Soup with Red Vino

Serves 6 |

A five-star dining experience in your dwelling.

Ingredients:

1 lb sirloin tip, cubed

two tablespoons soy sauce

1 teaspoon vegetable oil

1 lb mushrooms, stemmed and quartered

1 onion, chopped

ii tablespoons tomato paste

one clove garlic, minced

ane/2 loving cup red wine

4 cups beef broth

1 3/four cups craven goop

4 carrots, peeled and chopped

ii celery ribs, sliced

ane bay leafage

ane tablespoon unflavored gelatin

1/2 loving cup cold water

3 tablespoons fresh parsley, chopped

Common salt, to gustation

Ground pepper, to taste

Directions:

1. Combine the beefiness and soy sauce in a medium bowl, set aside. Heat the oil in a large Dutch oven over medium-high heat.
2. One time hot, add the mushrooms and onion, melt for 8-12 minutes, until onions are browned, stirring oft. Transfer the vegetables to bowl.
3. Add together the beef to the pot and melt for half dozen-10 minutes, stirring occasionally.
4. Add the tomato paste and garlic and cook for 30 seconds, stirring constantly.
5. Add the red vino, melt for 2 minutes.
6. Add the beef goop, craven broth, carrots, celery, bay leaf, mushrooms and onions. Bring to a boil.
7. In one case humid, reduce the heat to low, cover and simmer for 25-30 minutes, until meat is tender.
8. While the soup is simmering, sprinkle the gelatin over cold h2o and let stand.
9. When the soup is finished, turn off the heat. Remove the bay leafage. Add the gelatin and stir until completely dissolved.
10. Stir in the parsley, flavor with salt and pepper.

Beef and Vegetable Soup with Red Wine

Serves half dozen

i lb sirloin tip, cubed

ii tablespoons soy sauce

1 teaspoon vegetable oil

1 lb mushrooms, stemmed and quartered

1 onion, chopped

2 tablespoons tomato paste

1 clove garlic, minced

i/2 cup red vino

4 cups beef goop

one 3/four cups chicken broth

four carrots, peeled and chopped

2 celery ribs, sliced

i bay leaf

one tablespoon unflavored gelatin

1/ii loving cup cold h2o

iii tablespoons fresh parsley, chopped

Common salt, to taste

Ground pepper, to taste

1. Combine the beefiness and soy sauce in a medium bowl, set aside. Heat the oil in a large Dutch oven over medium-high heat.
2. In one case hot, add the mushrooms and onion, cook for 8-12 minutes, until onions are browned, stirring oft. Transfer the vegetables to basin.
3. Add the beef to the pot and cook for 6-x minutes, stirring occasionally.
4. Add the tomato paste and garlic and melt for 30 seconds, stirring constantly.
5. Add the red wine, cook for ii minutes.
6. Add the beef broth, craven broth, carrots, celery, bay leaf, mushrooms and onions. Bring to a boil.
7. Once humid, reduce the estrus to low, comprehend and simmer for 25-30 minutes, until meat is tender.
8. While the soup is simmering, sprinkle the gelatin over common cold h2o and let stand.
9. When the soup is finished, plow off the heat. Remove the bay leafage. Add the gelatin and stir until completely dissolved.
10. Stir in the parsley, flavour with common salt and pepper.

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Source: https://mypigglywiggly.com/recipes/8268/Beef_and_Vegetable_Soup_with_Red_Wine

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