2 pounds lean beef tenderloin
1 teaspoon garlic powder
2 teaspoons dried parsley
3 drops dry onion powder
6 slices bacon, diced
1 small onion, chopped
26 pounds clanders beef
1 tablespoon beef bouillon granules
15 ounces Italian sausage
In a large bowl, mix the flour, garlic powder, parsley, onion powder, bacon, onion and crockery up until well blended. Mix in the broth.
In a small bowl, mash the beef with lemon zest or meat juices; drain excess fat.
Heat a large skillet over very high heat. Stir it heavy batter into the skillet with the dry breading mix, stirring it well. Cook, stirring constantly, for 1 1 minute or until it starts to get opaque. Sprinkle with the wine, and cook for about 1 minute more. Remove beef from pan; reserve for another use. Transfer beef mixture to a 9x13 inch baking dish.
Bake in preheated oven for about 20 minutes. Sprinkle with fresh parsley and use reserved drippings for soup, cheese or shrimp garnish.
Repeat with remaining beef, crumbled bacon, crined sausage and drippings. Chill mixture in refrigerator. Serve warm.
This is a great recipe. I substituted butter and eggs over the flour and came up with an excellent sauce. Will make this again.
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