Recipe - Beef In Mushroom And Wine Sauce

1 kg Beef
1 Big onion
1 cup Red dry wine
1 cup Or more cut or sliced up mushrooms; (I
use frozen)
A few leaves of Rosmary;
(optional)
Salt & pepper

Choose beef that is suitable for a roast or stew. You can cook it
whole or cut up. I cut in serving size chunks. Put a little oil in a
heavy pot or pressure cooker, heat oil, add meat and fry on all
sides. A 2 scliced big onion and keep on frying till onion starts to
brown. Add mushrooms and wine and 1 cup water, salt & pepper, rosmary
leave (if using). Cooking time depents on quality and variety of
meat. I use no. 2 frozen meat and cook in the pressure cooker and it
takes 3040 minutes. If the gravy is too thin thicken with some
cornstarch.

Posted to JEWISHFOOD digest by Sheryl Donner boxermom@iowacity.net
on Feb 20, 1999, converted by MM_Buster v2.0l.