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1 night, 2 hour
Prep: 30 minutes
Cook: 2 hours
1476 calories per serving view nutrition facts
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| 6 | pounds | beef, sirloin tip | |
| 1 | teaspoon | parsley leaves | dried |
| 3 | cups | red wine | dry |
| 1 | each | bay leaf | |
| 2 | cups | carrots | |
| 1 | teaspoon | salt | |
| 1 | cup | water | 2 tb vegetable oil |
| 2 | each | garlic cloves | |
| 1 | cup | tomato sauce | |
| 2 | each | onions | large, sliced |
| 1 | can | beef broth | condensed |
| 1/2 | teaspoon | black pepper | |
| 3 | tablespoons | cornstarch | |
| 1/2 | teaspoon | thyme | |
| 3 | tablespoons | water |
Make a marinade with the wine, water, onion, carrots, garlic, parsley, thyme, bay leaf, salt, and pepper.
Put the meat in a bowl and pour the marinade over it.
Cover tightly and refrigerate overnight or longer.
Remove the meat from the marinade and wipe with paper towels.
Heat the oil in a heavy pan and brown the meat on all sides.
Discard any fat left in pan.
Put meat in baking pan and pour over it the beef broth, tomato sauce, and marinade.
Cover and bake at 325 degrees for 2-3 hours or until meat is tender or to desired doneness.
Remove meat from pan and strain juices.
Mash onions and carrots.
Mix cornstarch in water and stir into juices and mashed vegetables until thickened.
Add additional salt if needed.
Strain over the sliced meat or serve separately at table.
| % Daily Value* | |
| Total Fat 87.0g | 134% |
| Saturated Fat 35.0g | 175% |
| Trans Fat 0.0g | |
| Cholesterol 320mg | 107% |
| Sodium 1120mg | 47% |
| Total Carbohydrate 24.0g | 8% |
| Dietary Fiber 4.0g | 15% |
| Sugars 8.0g | |
| Protein 142.0g | 284% |
| Vitamin A | 220% | Vitamin C | 30% | |
| Calcium | 22% | Iron | 62% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The one dish that defines Thanksgiving and the fact that the famous holiday warms your heart and your soul is dessert....
