Ingredients
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4
-
2
-
125
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250
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2
-
-
-
-
-
-
-
-
-
-
Directions
Red Wine Casserole, This recipe is used with beef casserole base (#48835) It’s fantastically delicious and once the beef base is done it is so quick and easy to prepare , Made this casserole as a one off by down sizing the base Enjoyed by everyone Thanks , Wonderful Flavor – I have also tried The Diana Sauce -excellent, and now look forward to the Mexican I defrosted a portion of the base recipe and had dinner ready in 15 minutes – tasted great it truely is like having a freshly made casserole without waiting hours to cook it- I usually do not like red wine with beef but this combination was very good – used a California Merlot I did drain off nearly all the bacon grease before continuing with the steps Had to use dried thyme -the weather was too snowy to venture out I will keep a supply of recipew#48835 Beef Casserole base recipe in my freezer at all times for a quick tasty meal Thanks Dale
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Steps
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1
Done
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In a Hot Pan on the Stove Cook the Bacon Until Browned. |
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2
Done
|
Add Carrots and Cook, Stirring, Until Lightly Browned. |
|
3
Done
|
Add Wine and Simmer Until Liquid Is Reduced by Half. |
|
4
Done
|
Stir in Mushrooms and Thawed Beef Base. |
|
5
Done
|
Simmer, Covered For 10 Minutes. |
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6
Done
|
Remove the Lid and Simmer Another 5 Minutes. |
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7
Done
|
Stir in Thyme and Serve. |
|
8
Done
|
Goes Well With Mashed Potatoes. |
