Does anyone have any food recipes that include red wine?!
Answers: love to cook and i am always looking for new recipes. but surprisingly enough i do not have any that include red wine. any suggestion would be great!!!!!
BEOUF BOURGUIGNON (RED WINE BEEF STEW)
2 lb. Beef rolled rump roast*
1/4 c. All-purpose flour
2 tbsp. Olive oil
2 tbsp. Vegetable oil
1 Clove garlic
1-1/4 c. Dry red wine
1-1/2 c. Water
1/2 Small bay leaf
1-1/4 tsp. Salt
2 Sprigs parsley
3 Slices bacon, diced
18 Small white onions
3 tbsp. Tomato paste
1/2 tsp. Dried thyme leaves
1/4 tsp. Ground pepper
2 tbsp. Butter or margarine
18 Small mushroom caps
Heat oven to 325 F. Coat beef cubes with flour. Heat oil in Dutch oven. Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic and fat. Add wine and enough water to cover the meat. Stir in bay leaf, salt and parsley. Cover and bake 2 hours. Fry bacon just until lump. Add onions; cook until light brown. Stir bacon and onions into beef cube mixture. Cover and bake until beef cubes are tender, about 40 minutes. Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes. Melt butter in 6-inch skillet. Cook and stir mushrooms in butter until tender; arrange on top.
*NOTE: Beef bottom round or boneless chuck eye can be substituted for the beef rolled rump roast.
FLANK STEAK WITH WINE SAUCE
1 whole garlic bulb
1-1/2 tsp. olive oil, divided
1 beef flank steak (1-1/2 pounds)
1 tsp. coarsely ground pepper
3/4 tsp. salt
2 tbsp. butter, divided
1/2 c. reduced-sodium beef broth
1 c. dry red wine*
1/4 c. thinly sliced green onions
Note: Substitute 1/4 c. grape juice and 3/4 c. additional reduced-sodium beef broth, if desired
Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut off top of garlic bulb; brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425 F. for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside. Sprinkle steak with pepper and salt. In a large nonstick skillet coated with cooking spray, cook steak over medium-high heat in remaining oil for 3-4 minutes on each side or until browned. Reduce heat to medium; add 1 tablespoon butter. Cook for 4-8 minutes on each side or until meat reaches desired doneness. Remove and keep warm. Gradually add broth and wine or grape juice and additional broth to pan, stirring to loosen browned bits. Bring to a boil. Stir in mashed garlic. Reduce heat; simmer, uncovered, until liquid is reduced by half. Strain sauce and return to pan.
Stir in remaining butter until melted. Thinly slice steak across the grain. Sprinkle with onions. Serve with sauce. Makes 6 servings.
CROCKPOT HUNTER CHICKEN
1 tbsp. oil
1 Bell pepper, sliced
1 onion, sliced
1 garlic clove, crushed
1 whole chicken
cinnamon, ground
curry powder
cumin, ground
turmeric
6 oz. mushrooms, sliced*
8 oz. tomatoes
1/2 c. red wine
3 tbsp. cornstarch
1 tsp, garlic salt
1/4 c. water
Brown bell pepper, onion, and garlic in oil in skillet. Also brown mushrooms, if using fresh. Place whole chicken in crockpot; add seasonings and vegetables, topping with vegetables from skillet. Add wine. Cook until tender. Warm a platter in a 200-degree oven. Remove the chicken to the platter. Add water to the cornstarch and salt. Stir to a paste and add to crockpot mixture. Cook until slightly thickened and bubbly. Spoon sauce over chicken.
*Sliced fresh mushrooms are best, although you can use canned.
This is one of my favorite ways to do a flank steak....
Red Wine and Rosemary Flank Steak
3 cups dry red wine
4 small sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
3 tablespoons olive oil
1 (2 pound) flank steak
Salt and freshly ground black pepper
To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.
Happy New Year!
Beef Tips in Red Wine Sauce
Ingredients
2 cups beef, sirloin steak, cubed, trimmed, of all visable fat
2 teaspoons olive oil
1 medium yellow onion, chopped
2 cups mushrooms, sliced
1 clove garlic, crushed
1 tablespoon flour
1/2 teaspoon thyme leaves, dried
1/4 teaspoon black pepper, freshly ground
1/8 teaspoon nutmeg
1/2 cup red wine, dry
1 1/2 cups beef broth
3 cups egg noodles, extra-wide, cooked
2 tablespoons parsley, fresh, chopped
Directions:
Brown beef cubes in the olive oil in a 12 inch nonstick skillet set
over medium heat.
Turn the cubes frequently to ensure even browning on all
sides.
Add the onions and cook 2 to 3 minutes longer, or until the
onions are fragrant.
Add the mushrooms and garlic and reduce heat to medium
low; cook, stirring occasionally, for 4 to 5 minutes longer, or until
mushrooms are brown.
Combine the flour, thyme leaves, black pepper and nutmeg in
a small dish.
Sprinkle the flour mixture evenly over the meat and mushroom
mixture, stirring well.
Allow the flour mixture to toast in the pan without burning for 30 seconds to 1 minute.
Then, stir in the red wine and beef broth.
Stir until the liquid comes to a boil and thickens very slightly.
Reduce heat to low, cover loosely, and simmer for 20 minutes.
The sauce will continue to thicken as water evaporates during
cooking.
If the sauce becomes too thick, add a few tablespoons of water
or beef broth.
While the meat is cooking, cook the noodles according to
package directions.
When tender, stir the noodles and parsley into the beef mixture
and heat through.
I use red wine in my spaghetti sauce.
good ground beef
ground pork
ground Italian sausage
onion
fresh mushroom
Sautee then when meat is browned, add a cup or so of red wine. Then add:
1 or 2 jars fave spaghetti sauce like Ragu (original recipe)
1 or 2 cans pureed tomatoes
1 large can tomato paste
1 or 2 cans chopped tomatos
1 large can tomato sauce
a carrot
dash of sugar
a bit of water in the jars of Ragu to shake out the excess sauce
let simmer all day until at least an inch of the sauce has cooked down making it nice and rich. The carrot can come out when time to eat.