Ingredients:
1 medium/large onion, chopped
1.5 lb top round sirloin, cut into cubes
2 cans (14 oz each) of beef broth
2 tbs tomato paste
1/4 cup red wine (optional)
2 celery stalks, chopped
1 lb baby carrots
4-5 small potatoes, peeled and sliced into chunks
2 tbs chopped parsley for garnish
Directions:
Butter or spray a large pan and saute onions on medium-high heat for
five minutes, until tender. Add beef cubes and brown for an
additional five minutes.
Pour in beef broth, tomato paste, and wine (if using) and stir so that
paste is fairly dissolved. Add carrots, celery, and potatoes and turn
heat to high to bring to a full boil.
Cover and set heat to low, let simmer for 1 1/2 hours.
Garnish with parsley sprinkles and serve (should serve four).
Sweet Corn Bread
Ingredients:
� 1 cup all-purpose flour
� 1 cup cornmeal
� 1/4 cup sugar
� 1/2 teaspoon baking powder
� 1/2 teaspoon baking soda
� 1/2 teaspoon salt
� 1 egg, lightly beaten
� 1 cup sour cream
� 1/3 cup milk
� 1/4 cup butter, melted
Directions:
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder,
baking soda and salt. Combine the egg, sour cream, milk and butter;
stir into dry ingredients just until moistened.
2. Pour into a greased 8-in. square baking dish. Bake at 400 degrees F
for 20-25 minutes or until a toothpick inserted near the center comes
out clean. Serve warm.
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