** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Season with salt and pepper. Place meat in a large bowl.
3. Add bay leaves, thyme and enough wine to cover meat.
4. Cover and refrigerate overnight. Drain meat, reserving marinade.
5. Dry meat with paper towels. Melt 2 tablespoons butter with oil in a large heavy casserole.
6. When butter foams, add meat. brown meat on all sides over medium heat.
7. Remove meat from casserole. Add onion, carrot and celery to casserole.
8. Saute until lightly browned. Return meat to casserole.
9. Pour reserved marinade through a strainer over meat.
10. Cover casserole and reduce heat. Simmer 2 to 2-1/2 hours or until meat is tender.
11. Turn and baste meat often during cooking. Wash and dry mushrooms thoroughly and slice thin.
12. Melt 1 tablespoon butter in a medium skillet.
13. Saute mushrooms over high heat until golden.
14. Add mushrooms to meat and cook 5 minutes longer.
15. Place meat on a cutting board and cool 5 minutes.
16. If sauce is too thin, cook uncovered over high heat 5 to 10 minutes.
17. Slice meat and arrange on a warm platter. Taste and adjust sauce for seasoning, then spoon over meat.
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Dietary Notes:
This recipe is very low-sodium with 138.58mg per serving
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Mushroom, Sulfites, Garlic, Alcohol, Celery, Beef, Onion, Olive Oil allergies.
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