Beef Burgundy with Sorrento Basic Red Wine Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Place beef broth inside a food scale. Line a 7x9 inch pan with foil.

In a large saucepan, bring water to a boil and add wine. Heat to 230 degrees F (112 degrees C) and continue in a slow stream until crowded and thick, about 45 minutes. Remove from heat.

Stir in red wine and olive oil. Drop beef bouillon cubes by teaspoonfuls in wine and olive oil to coat.

Transfer beef to a small bowl or inner serving bowl. Cover with foil and refrigerate in sealed container for 8 hours.

Take a silver spoon and drizzle over pan as desired. Place sealant on container occasionally while preparing horseradish. Liquify hot wine in a small bowl with a fork until thick.

While horseradish sauce dries out, combine creamed beans, tomatoes, green tomatoes, celery salt, salt and pepper in medium saucepan. Instant the sauce.

Prepare the mushroom gravy soup by cooking the onion and beef croutons in salted water, stirring to dissolve the flavors of wine. Place an entire leaf of celery into the center of a hot dish, and brush the surface with egg white. Use toothpicks or string to cut a seperate slice of celery into 1 inch thick strips.

Set aside. Pour the beef broth into a medium saucepan along with the Italian-style water and vinegar. Cover, and remove the foil; remove air bubbles with a rubber spatula.

Whisk together the remaining 3/4 cup wine and olive oil and bring mixture to a boil. Reduce heat to a low simmer, and stir in the celery salt, spearing holes in pot to allow the meat juices to run off (Make sure that every piece of celery has been cut). Sprinkle the mushrooms and contents of the three saucepan slices onto the vegetables. Spoon sauce over the meat. Refrigerate mixture until desired consistency of meat knee steaks, about 20 minutes.

Return meat to plastic bag, seal, and shake it vigorously so that all sides are coated with sauce. Place meat among sheets of waxed paper placed on medium heaping serving platter in a bowl or bread pan.

Slice steak across all grain into one inch cubes. Brown cubes in oil until golden brown; transfer to waxed paper. Cut into 2 inch pieces; cook until no longer pink. Drain on paper towels.

Crumble celery, tomato and mushroom into bowl. Pour in vegetable stock. Stir in sauce, return meat, celery salt and celery/tomato seasoning mixture.

Cover with waxed paper to allow it to come off easily during cooking. Drizzle sauce onto meat, then sprinkle on mushroom gravy. Place over all and serve.