Main Dishes:

Beef Marengo

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Ingredients

1 boneless chuck roast (4 pounds)
1/2 cup vegetable oil
1 cup chopped onion
1 cup chopped celery
1 clove garlic, crushed
1 cup Chablis or other dry white wine, divided
2 cans (8 ounces each) tomato sauce
2 bay leaves
1 teaspoon dried whole oregano
1/2 teaspoon dried whole rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped fresh parsley
1 pound fresh mushrooms, sliced
2 tablespoons lemon juice
1/4 cup butter or margarine
1 tablespoon all-purpose flour
2 tablespoons water
Chopped fresh parsley, optional
Hot noodles

Instructions

Cut roast into 1-inch cubes. Brown meat in hot oil in a large Dutch oven; remove meat. Add onion, celery and garlic to pan drippings; saute until tender.

Return meat to Dutch oven and add 1/2 cup wine and next seven ingredients; bring to a boil. Cover and reduce heat and simmer 1 to 1-1/2 hours or until meat is tender, stirring occasionally. Discard bay leaves.

Combine mushrooms and lemon juice, tossing gently. Saute mushrooms in butter in a large skillet until tender. Combine flour and water; stir until smooth. Stir flour mixture, sauteed mushrooms and remaining 1/2 cup wine into meat mixture. Cover and cook over medium heat 15 minutes. Transfer mixture to a chafing dish; sprinkle with chopped parsley. Serve over hot noodles.

Nancy Means
Moline