Hearty and satisfying, this classic dish loaded with tender beef, savory mushrooms, and an indulgent red wine sauce is just what you want on a chilly winter night.
package sliced mushrooms
bag frozen pearl onions
dry red wine
- In large saucepot on medium-high, cook bacon 5 minutes or until crisp; transfer to plate. To pot, add beef tenderloin and salt. Cook 6 minutes or until browned all over; transfer to plate. Meanwhile, in covered bowl, microwave baby carrots and water 4 minutes on high; drain.
- Add to pot along with sliced mushrooms, pearl onions, and tomato paste. Cook 4 minutes. Stir in red wine; cook 5 minutes. Whisk beef broth with cornstarch; stir into pot.
- Heat to simmering. Return beef and bacon, crumbled, to pot. Top with chopped parsley. Serve with bread.
Emily Kate Roemer
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