2 lbss beef tenderloin -- 1-inch Cubes
flour -- for dredging
2 tbs butter
2 tbs oil
2 cloves garlic -- minced
salt and pepper
2 cups dry red wine
2 cubes beef bouillon (dissolved in 2 cups boiling water)
1 baking potatoes -- grated
1 lg. onion (studded with 2 cloves)
2 tsp thyme
1 bay leaf
8 red potatoes -- quartered
8 carrots -- sliced
4 stalks celery -- sliced
8 tiny white onions
1-2 cups tomato juice
handful fresh parsley -- finely chopped
Dredge meat in flour. Melt butter and oil in large pot; add garlic.
Cook the beef just to rare; remove from pot and refrigerate.
Add wine and bouillon to pan and scrape up bits stuck to bottom.
Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer
Add potatoes, carrots, celery and onions; simmer 1/2 hour.
Add tomato juice, as necessary for nice gravy.
Add beef cubes, reheat; toss in parsley and serve.
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