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Jan 7, 2010




3 1/2 pound beef rump roast

Salt, pepper

3 tablespoons olive oil

2 celery stalks, chopped

4 carrots, diced

2 large onions, diced

3 tablespoons tomato paste

1 1/3 cups red wine

1 can (1 2/3 cups) beef consomme

2 whole cloves

1 teaspoon Italian herbs

4 tablespoons Wondra flour

6 cups cooked noodles

The Swiss favor merlot from Ticino for this dish. But you could use any dry

red wine that doesn't involve a screw cap.

OK, salt and pepper that hunk of beef sitting on your kitchen counter, then

brown on all sides in a skillet or Dutch oven with oil.

Remove meat and toss the veggies and tomato paste into the pot. Cook 5

minutes, or until they began to brown. Add the wine and let it boil a minute

or two.

Return meat to the pot, add the consomme, herbs and cloves, cover the pot

and simmer over low heat for 3 1/2 hours.

Remove meat to a warm oven.

Bring the pan liquids to a boil. Mix the flour with just enough water to

make a smooth paste. Stir this into the sauce and stir over high heat until

it thickens.

Slice the meat, dump it into a serving dish and top with the sauce.

Pass around the cooked noodles, then let everybody help themselves to meat

and sauce.