Beef Birds In Wine Sauce Recipes

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ROAST BEEF TENDERLOIN WITH WINE SAUCE



Roast Beef Tenderloin with Wine Sauce image

This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!

Provided by Jennifer Segal

Categories     Dinner

Time 1h40m

Yield 4-6

Number Of Ingredients 14

8 tablespoons unsalted butter, divided
¾ cup finely chopped shallots, from 2-3 large shallots
1¼ cups red wine
3 cups beef broth
6 fresh thyme sprigs
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons all-purpose flour
1 (2 - 3 lb) center-cut beef tenderloin roast
Kosher salt (½ teaspoon per pound of beef)
Freshly ground black pepper (¼ teaspoon per pound of beef)
2 tablespoons vegetable oil
¼ cup beef broth

Steps:

  • Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
  • While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
  • Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
  • Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
  • Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
  • Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
  • Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
  • Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Nutrition Facts : Calories 1,001, Fat 61 g, Carbohydrate 9 g, Protein 49 g, SaturatedFat 26 g, Sugar 3 g, Fiber 1 g, Sodium 1093 mg, Cholesterol 233 mg

BEEF IN WINE SAUCE



Beef in Wine Sauce image

This delicious beef in wine sauce is truly luxurious, gourmet-level home canning.

Provided by Healthy Canning

Categories     Main Course

Time 2h30m

Number Of Ingredients 12

150 g apple ((shredded. 1 cup / 5 oz. Measured after prep. About 1 large.))
100 g carrot ((shredded. 1 cup / 4 oz. Measured after prep. About 2 medium.))
100 g onion ((sliced. 3/4 cup / 4 oz. Measured after prep. 1 medium onion))
1 kg stewing beef ((2 lbs))
1 tablespoon vegetable oil
175 ml water ((3/4 cup / 6 oz))
125 ml red wine ((1/2 cup / 4 oz))
1 teaspoon salt (OR non-bitter, non-clouding salt sub)
2 cloves garlic ((peeled and minced))
2 beef bouillon cubes
2 bay leaves
1/2 teaspoon Kitchen Bouquet ((optional))

Steps:

  • Wash, peel, core and shred the apples. Put in a large pot.
  • Wash and peel the carrots. Wash again, then shred. Add to the large pot.
  • Wash, peel, then slice the onions. Add to the large pot.
  • Cut the stewing beef into 3 cm (1 inch) cubes.
  • Heat the vegetable oil in a frying pan. Add the stewing beef in batches, brown it, add to the large pot.
  • Add all remaining ingredients to the pot.
  • EITHER pressure cook mixture for 7 to 10 minutes (see recipe notes) OR bring to a boil, then lower to a simmer, and let simmer covered until meat is just tender and mixture thickens a bit. About 1 hour depending on the meat you are using.
  • Remove bay leaves and discard.
  • Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
  • Ladle mixture evenly into heated jars.
  • Leave 3 cm (1 inch) headspace.
  • Debubble; adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  • Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

Nutrition Facts : ServingSize 1 g, Calories 364 kcal, Carbohydrate 12.1 g, Protein 49.1 g, Fat 10.7 g, SaturatedFat 3.3 g, Cholesterol 115 mg, Sodium 709 mg, Fiber 2.1 g, Sugar 7.7 g

BEEF BIRDS



Beef Birds image

Talk about comfort food...these are so good! My aunt calls them Beef Birds, my Mom always called them Bacon Rolls. I have seen similar recipes under the name Roulades. My brother always asked for this for his "Birthday Dinner" meal when we were kids. LOL Jazz it up with any herbs and spices you like. I usually get about 24 birds, leftovers freeze well. This recipe is very forgiving, I have even simmered 2 hours with no problems. Prep time is approximate, you may be faster than me. Serve with potatoes to soak up all that delicious gravy! Hope you enjoy as much as we do!

Provided by Scoutie

Categories     < 4 Hours

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs round steaks
1 lb bacon, more if needed
1 large yellow onion, cut into small chunks that will fit on the meat strip
salt
pepper
1 teaspoon garlic powder (or more to taste)
1 (10 1/2 ounce) can beef broth
2 -3 cups water
1 cup flour
1/4 cup cooking oil, more if needed

Steps:

  • Pound steak to 1/4 inch thickness, using a meat mallet or edge of heavy plate.
  • Cut meat into strips, approximately 3x5 inches. Season flour with salt, pepper and garlic powder and dredge the meat in the flour. (save the remaining flour to thicken the gravy).
  • Add a 1/2 slice of bacon (size to cover the meat strip) and thin chunks of onion to the meat, leaving the end of the meat free of onion so you can roll up more easily. Roll it up, with the bacon and onion on the inside and secure with 2 toothpicks.
  • In Dutch Oven or heavy pot, heat oil and brown birds well on all sides. You will have to do this in batches. Do NOT skimp on browning well, it really makes the dish.
  • Return birds to the pot. Add beef broth and enough water up to 3 inches in pot. Cover and simmer on low until fork-tender, about 1 1/2 hours, check after 1 hour.
  • Remove birds. Skim some, but not all of the fat from the pot. Make gravy using pan juices, flour and water, or however you like to make your gravy.

Nutrition Facts : Calories 723.3, Fat 49.8, SaturatedFat 14.6, Cholesterol 138.1, Sodium 1096.3, Carbohydrate 19.3, Fiber 1, Sugar 1.2, Protein 47

BEEF BIRDS IN WINE SAUCE



Beef Birds in Wine Sauce image

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Provided by BigOven Cooks

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 9

1 c Red wine
2 Cloves garlic; chopped fine
1 1/2 lb Top round or sirloin steak
1 lg Onion; sliced thin
1 pn Rosemary
1/2 c -(up to)
2 ts Chopped parsley
4 oz Proscuitto ham
3 tb Romano cheese

Steps:

  • Cut steak into 3- to 4-inch squares. Mix together garlic, parsley, cheese & proscuitto. Place 1 teaspoon of mixture in center of meat, place onion slice on top. Roll carefully, tie with string or fasten with toothpicks. Brown in oil 8-10 minutes. Make gravy with drippings. Add 1/2 to 1 cup burgundy (red) wine & a pinch of rosemary. Simmer 30 minutes. MRS MICHAEL A (DOTTY) DI GENNARO From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from G Internet, G Internet.

Nutrition Facts : Calories 142 calories, Fat 2.89189208332533 g, Carbohydrate 3.59145437493586 g, Cholesterol 11.0565 mg, Fiber 0.0847999973757448 g, Protein 3.4891874999699 g, SaturatedFat 1.83143093749866 g, ServingSize 1 1 Serving (327g), Sodium 132.708666666099 mg, Sugar 3.50665437756011 g, TransFat 0.153457291664245 g

BEEF WITH PORT WINE SAUCE



Beef With Port Wine Sauce image

This is something I came up with in a pinch one night. But I have to warn you....The measurements are APPROXIMATIONS! I don't measure when I 'Creat'. Me and my BF found it really tasty, but to each his own. I know alot of steps, but really not that bad

Provided by saramokey

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb beef, strips
2 tablespoons extra virgin olive oil
onion
green pepper
red pepper
mushroom
1 tablespoon crushed garlic
1 teaspoon celery seed
1/2 teaspoon fresh coarse ground black pepper
3 teaspoons soy sauce
1/4 cup sake (or white wine)
1/4 cup garlic sauce (the garlic spare rib sauce by VH)
1/4 cup port wine (or red)
other thickener (Veloutine works the best)
water

Steps:

  • In a heavy fry pay add oil, garlic, onions, beef . Cook on low heat until beef is just starting to brown.
  • Add saki and soy sauce, pepper, celery seed.
  • Cover and cook over medium heat until beef is fully cooked.
  • Add garlic sauce,peppers, muchrooms Cook another 5 on med-high.
  • Add port wine and allow to boil approx 10 minnutes.
  • Remove beef, and veggies and return to boil.
  • Add enough Veloutine to thicken (you may want to add a bit of water to get enought sauce)
  • Let boil a few minutes until thickened.
  • serve over brown rice or even potatoes.
  • Enjoy!

Nutrition Facts : Calories 876.2, Fat 87.4, SaturatedFat 34.4, Cholesterol 112.4, Sodium 283.9, Carbohydrate 4.1, Fiber 0.2, Sugar 1.2, Protein 10.2

VEAL WITH MUSHROOM-WINE SAUCE



Veal with Mushroom-Wine Sauce image

A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 veal cutlets (4 ounces each)
1/2 teaspoon canola oil
1 pound sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/2 cup white wine or reduced-sodium chicken broth
4 teaspoons all-purpose flour
1/4 cup water
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.

Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

BEEF TENDERLOIN WITH MUSHROOM-WINE SAUCE



Beef Tenderloin with Mushroom-Wine Sauce image

This succulent roast takes a little extra time to prepare than a usual weeknight meal, but it's worth it for a special occasion. It's one of my top dinner requests from friends.-Tonya Burkhard, Davis, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings (about 3-1/2 cups sauce).

Number Of Ingredients 14

2 teaspoons dried thyme
2 teaspoons seasoned salt
1 beef tenderloin roast (5 pounds)
9 bacon strips, finely chopped
3 cups sliced fresh mushrooms
4 tablespoons butter, divided
4 medium onions, chopped (about 3 cups)
9 garlic cloves, minced
1/3 cup tomato paste
6 cups beef stock
2-1/4 cups dry red wine
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Rub thyme and seasoned salt onto all sides of roast. Place tenderloin on a rack in a shallow roasting pan. Roast 50-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir 4-5 minutes or until tender. Remove from pan., Place 1 tablespoon butter in pan. Add onions; cook and stir over medium heat 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer. Add tomato paste, stock and wine, stirring to loosen browned bits from pan. Bring to a boil; cook 20-25 minutes or until liquid is reduced almost by half., In a microwave, melt remaining butter. Mix flour with butter until smooth; gradually whisk into sauce. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in bacon, mushrooms, salt and pepper; heat through., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve with sauce.

Nutrition Facts :

BEEF FILLET WITH RED WINE SAUCE



Beef fillet with red wine sauce image

Luxuriously tender meat, soaked in a herby, garlicky marinade makes for a mouthwatering main course, fit for a feast

Provided by Marcus Wareing

Categories     Dinner, Lunch, Main course, Supper

Time 1h50m

Number Of Ingredients 17

1.3kg well-aged beef fillet
50ml vegetable oil
100g unsalted butter , cubed
200ml olive oil
½ small pack thyme , leaves picked and roughly chopped
3 rosemary sprigs, leaves picked and roughly chopped
1 whole garlic bulb , top third cut off and discarded
250ml port
500ml red wine
1 tbsp vegetable oil
140g beef scraps (ask your butcher for these) or braising steak, chopped
4 shallots , sliced
2 garlic cloves , bashed
12 white peppercorns
¼ small pack thyme
1 bay leaf
1l beef stock

Steps:

  • Put the beef in a container just big enough to fit snugly. Mix the marinade ingredients in a bowl and tip over the beef. Cover and chill, turning and basting as often as possible. Leave for 24-72 hrs.
  • Pour the Port and wine into a large pan and simmer until reduced to a glaze. - this will take about 20 mins. Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Add the shallots, garlic, peppercorns and herbs. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Bring to a simmer and cook for 25 mins. Strain into a clean pan, then simmer for 8-10 mins until thickened. Season to taste and chill until needed.
  • Heat oven to 200C/180C fan/gas 6. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. Heat the vegetable oil in a large pan. When almost smoking, add the fillet, season with 2 tsp salt and fry for 5-7 mins, turning every so often.
  • Add the butter, cube by cube, and - when foaming - baste the fillet, turning regularly. When the fillet is caramelised, put in a roasting tin with the reserved herbs and garlic, and cook in the oven for 8-12 mins, turning every 4 mins and basting. To check that the beef is done, insert a probe thermometer into the centre - it should read 55-60C for medium rare. Transfer to a board, wrap loosely in foil and rest for 20 mins.
  • Return the tin to the oven until the butter is hot. Before serving, roll the fillet in it. Serve with the sauce, croquettes, carrots and garlic.

Nutrition Facts : Calories 636 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium

RED WINE REDUCTION SAUCE



Red Wine Reduction Sauce image

After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.

Provided by Desiree.Christian

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
1 shallot, diced
1 cup pinot noir wine
1 cup beef broth
1 tablespoon butter
1 tablespoon Italian seasoning
1 pinch salt to taste

Steps:

  • Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
  • Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
  • Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 221.8 mg, Sugar 0.8 g

PANCETTA PARTRIDGE IN WINE SAUCE



Pancetta Partridge in Wine Sauce image

For me, there aren't too many things more enjoyable than heading to Northern Ontario with my son and doing some partridge hunting. I think any hunter who's been lucky enough to have had this experience with their son (or good buddies) would agree. The crisp, fresh smell of fall and walking the trails is great. But, now that you've got a grouse or two, do it justice and cook it well. After a few years of looking for a good way to cook these birds I think I've found a winner, thanks to an old Northerner at the Kenogami Bridge Inn. Serve on rice or mashed potatoes.

Provided by david

Categories     Meat and Poultry Recipes     Pork

Time 1h45m

Yield 6

Number Of Ingredients 13

3 skinned partridges, breast meat filleted from the bone
1 tablespoon butter, or as needed
1 (8 ounce) package sliced fresh mushrooms
1 onion, chopped
2 cloves garlic, minced
1 bunch fresh spinach
1 cup cold water
1 (.75 ounce) packet dry mushroom gravy mix
½ cup dry red wine
½ cup 35% cream
1 pinch chopped fresh thyme
8 thin slices pancetta
toothpicks

Steps:

  • Place partridge fillets, one at a time, between 2 pieces of plastic wrap and tenderize by tapping with a rolling pin; set aside.
  • Heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic until softened, 5 to 7 minutes. Set aside.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until it turns bright green, about 30 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and dice.
  • Stir cold water gradually into gravy mix in a small saucepan using a whisk. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and let simmer for 1 minute. Remove from heat and mix wine, cream, and thyme into gravy; gravy will thicken upon standing.
  • Lay tenderized fillets on a cutting board and place a thin layer of blanched spinach on top. Top with a thin layer of sauteed mushrooms, followed by 1 piece of pancetta. Roll and fold fillets, securing with toothpicks. Place into a small roasting pan. Pour gravy over meat until completely immersed.
  • Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes.

Nutrition Facts : Calories 258.2 calories, Carbohydrate 10.7 g, Cholesterol 77.1 mg, Fat 13.4 g, Fiber 2.5 g, Protein 17.8 g, SaturatedFat 7 g, Sodium 504.3 mg, Sugar 2.7 g

BEEF BRAISED IN RED WINE



Beef Braised in Red Wine image

Categories     Beef     Garlic     Onion     Pork     Tomato     Vegetable     Braise     Sauté     Red Wine     Fall     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 (3- to 3 1/2-pound) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 pound sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
2 cups water
Accompaniment: creamy polentaepi:recipelink
Special Equipment
a 4- to 5-qt heavy ovenproof pot with lid

Steps:

  • Put oven rack in middle position and preheat oven to 325°F.
  • Heat oil in pot over moderately high heat until hot but not smoking.
  • Meanwhile, pat meat dry and sprinkle with salt and pepper.
  • Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
  • Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
  • Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

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RECIPE: BEEF TIPS IN RED WINE SAUCE - BISTROMD
2019-06-20 Reduce the heat to medium low and begin to cook, stirring occasionally, for 4-5 minutes, or until mushrooms are brown. - Combine the flour, thyme leaves, black pepper and nutmeg in a small dish. - Next, sprinkle the flour mixture evenly over the meat and mushroom mixture, stirring well. - Allow the flour mixture to "toast" in the pan, without ...
From bistromd.com
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RECIPE: BEEF BIRDS (STUFFED ROUND STEAK) (1953) - RECIPELINK.COM
Put stuffing on each strip of meat, roll, and skewer or tie in place. In the remaining 2 tablespoons of fat, brown the beef rolls slowly on all sides, then cover and. cook until tender in a moderate oven (350 degrees F) allow about 1 1/2 hours. Or, finish the cooking on top of the stove. Serve the pan drippings with the meat.
From recipelink.com
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BASIC RED WINE SAUCE FOR BEEF OR LAMB RECIPE - THE SPRUCE EATS
2021-04-21 Steps to Make It. Gather the ingredients. In a saucepan or the pan in which meat was seared, melt 1 tablespoon of butter. Place the remaining 3 tablespoons of butter in the refrigerator until you need them. Sauté the shallots until tender—about 4 to 5 minutes. Add the garlic and sauté for about 1 minute longer.
From thespruceeats.com
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CLASSIC RED WINE STEAK SAUCE RECIPE - CERTIFIED ANGUS BEEF
Instructions: Simmer onion and garlic in saucepan until soft. Whisk in wine and mustard; reduce by 2/3 over medium heat. Slowly whisk in butter.
From certifiedangusbeef.com
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BEEF IN WINE SAUCE | COOKING MAMA WIKI | FANDOM
Beef in Wine Sauce is a recipe one can make in Cooking Mama: Cook Off. This delicious dish is basically beef stewed in wine sauce. The wine usually used is white wine, but Cooking Mama uses cooking wine for her version of this delicious French dish. Although "Beef in Wine Sauce" isn't a specific dish in particular, the nationality of this dish, ingredients used and cooking …
From cookingmama.fandom.com
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VIDEORECIPE HEALTHY SLOW COOKED BEEF CHEEKS IN RED WINE SAUCE
VIDEORECIPE Healthy Slow Cooked Beef Cheeks in Red Wine Sauce - a great recipe to make from these 14 ingredients, with 225 minutes to prepare. Get inspired by …
From tastelist.com.au
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BEEF FILLETS WITH WINE SAUCE RECIPE | MYRECIPES
Step 1. Sprinkle steaks evenly with salt and pepper. Advertisement. Step 2. Brown steaks in hot oil in a skillet over high heat. Remove from pan. Step 3. Add broth, wine, and garlic to skillet; cook mixture over high heat 15 minutes.
From myrecipes.com
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8 RECIPES FOR RED WINE LOVERS - GOODTASTE WITH TANJI
2022-02-21 Roast Chicken with Red Wine Butter. Before popping in the oven, this chicken is rubbed down from head to toe with an aromatic red wine and shallot butter. This is what gives the bird it’s striking deep purple tint and flavors the meat to the bone. As the bird cooks, its flavorful juices drip down into a bed of potatoes, basting them French ...
From goodtaste.tv
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BEEF IN THE WINE SAUCE - RECIPE | COOKS.COM
1 1/2 lb. beef chuck steak, cut into sm. cubes or strips 1 sm. onion, chopped 1 sm. carrot, sliced very thin Beef broth 1 garlic clove, chopped Salt & pepper to taste
From cooks.com
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BEEF IN BLACK BEAN SAUCE RECIPE - TASTING TABLE
2022-05-03 Directions. In a large bowl, add the beef strips, 2 teaspoons of corn starch, 1 tablespoon of soy sauce, 2 teaspoons of sugar, and Shaoxing wine. Mix well and leave for 10 minutes. When ready to ...
From tastingtable.com
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BEEF WITH WHITE WINE SAUCE RECIPE - AN ITALIAN IN MY KITCHEN
2018-02-19 In a small dish add the flour and coat the meat. In a medium- sized frying pan, add the olive oil and brown the meat, then add the onion and cook 2-3 minutes on medium - low heat, add the carrots, garlic, rosemary, sprinkle with oregano and salt, add water. Simmer covered on low heat for approximately 30-40 minutes, uncover and add the white ...
From anitalianinmykitchen.com
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BEEF TENDERLOIN ROAST WITH RED WINE SAUCE - CHEW OUT LOUD
Keep sauce warm until ready to use. If making sauce a day early, cover airtight and chill, reheating when ready to serve. For the Roast: Take tenderloin roast out to sit at room temp 1 hour before cooking, to let it come to room temp. When ready, preheat oven to 175F with rack on lower middle position.
From chewoutloud.com
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BERNARDIN HOME CANNING: BECAUSE YOU CAN: RECIPES
Meat, Fish, Soup, Stews, and Savory Sauces: Baked Beans; Meat, Fish, Soup, Stews, and Savory Sauces
From bernardin.ca
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RED WINE BEEF STEW - FOX AND BRIAR
2015-12-14 Preheat oven to 325°F. Heat 3 tablespoons of olive oil in a dutch oven over medium high heat. Add onions and season with kosher salt. Cook, stirring often, until golden brown, about 20 minutes. Add tomato paste and garlic, cook, stirring …
From foxandbriar.com
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BEEF TIPS IN WINE SAUCE RECIPE - MOMS WHO THINK
Pour sauce over beef tips in crock pot; stir well. 5. Cover and cook on LOW setting for 7 to 8 hours. 6. One hour before serving, turn to high setting. 7. Make a smooth paste of the red wine and 3 Tablespoons flour; stir into crockpot, mixing well. 8. …
From momswhothink.com
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RED WINE BRAISED BEEF - EASY PEASY MEALS
2020-08-08 Add in onion and celery, let cook an additional 3-5 minutes. Remove from pan, into a large bowl, and set aside. Pat chuck roast dry with a paper towel, and set aside. In a small bowl, mix together flour, salt, pepper, garlic powder, and onion powder, then pour over chuck roast, and coat the exterior.
From eazypeazymealz.com
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BEEF WITH RED WINE SAUCE RECIPE | MYRECIPES
Place first 3 ingredients in a 6-quart slow cooker. Advertisement. Step 2. Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf. Step 3. Cover and cook on HIGH 6 hours. Remove and discard bay leaf. Serve over noodles.
From myrecipes.com
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BRAISED BEEF SHORT RIBS IN RED WINE SAUCE | RECIPE | RECIPES, FOOD ...
Recipe video above. These slow cooked beef cheeks are so meltingly tender that you can eat them with a spoon. And the sauce is so flavourful you'll want to drink it out of a cup! This recipe makes enough to serve 6 people, made with 6 small beef cheeks (or share 4 large ones). Leftovers are brilliant to freeze, or turn into a quick Ragu to toss ...
From pinterest.ca
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BEEF IN WINE SAUCE - RECIPES | COOKS.COM
Combine 1 teaspoon beef stock base, 1/2 teaspoon Dijon ... 3/4 cup red wine. Pour into pan, boil ... for 3 to 4. Pour into pan, boil ... for 3 to 4. Ingredients: n/a
From cooks.com
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Top Asked Questions

How to cook beef tenderloin with red wine?
Instructions 1 Open the bottle of red wine and pour the chef a glass. ... 2 In a baggie, place the beef cubes, 1 tablespoons of flour (reserve the other 2 tablespoons of flour for the roux) and salt and pepper. ... 3 Heat the olive oil in a large sauté pan over a high flame. ... 4 Remove the beef to a plate. More items...
What is a red wine sauce?
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks , roast beef, or duck. If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce.
What is Tuscan slow cooked braised beef in wine sauce?
Tuscan Slow Cooked Braised Beef in Wine Sauce is a delicious one pot comfort food recipe with beef so tender you could cut it with a spoon in a rich gravy. (Stove top, Oven and Slow Cooker options) One bite of Tuscan Slow Cooked Braised Beef in Wine Sauce in you will be in love.
Why does cooking with wine make meat taste better?
The alcohol cooks off, and the flavor compounds are left behind. More specifically, wine is acidic and tenderizes the outside of the meat. Ideally, you'd want to make this sauce after you've cooked lamb or beef, right in the same pan. This way you can use the pan juices to enhance the flavor.

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