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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 15 MIN. COOKING TIME: 60 MIN. SERVINGS: 8 COST: HIGH
2 POUND OF TENDER CUT OF BEEF
5 WHOLE GARLIC CLOVES
ROSEMARY
SALT AND PEPPER TO TASTE
1/2 CUP WATWR
1/2 CUP WHITE WINE
5 TBSPOONS (OR MORE) EXTRA VERGIN OLIVE OIL.
RECIPE
1) RUB THE SALT AND PEPPER ON THE MEAT.
2) IN A 4 QUART SAUCE PAN (OR AS BIG AS NEEDED) PUT THE OLIVE OIL, ROSEMARY, GARLIC AND THE MEAT.
3) WITH THE HEAT ON HIGH, BROWN THE MEAT ON ALL SIDES. REMOVE THE PAN FROM HEAT AND LET COOL A LITTLE BEFORE NEXT STEP.
4) ADD THE WATER AND WINE BUT BE VERY CAREFUL BECAUSE IF THE OIL IS NOT COOL ENOUGH IT WILL SPLASH.
5) PLACE ON MEDIUM TO HEAT COVERED AND TURNING THE MEAT AT LEAST ONCE. COOK UNTILL DESIRED REDNESS, ABOUT 20-30 MIN EACH SIDE.
6) IF THE GRAVY IS TOO WATERY YOU CAN REDUCE IT AFTER YOU TAKE THE MEAT OUT. CUT IN SLICES AND SERVE HOT WITH A SIDE DISH.
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES