Microwaved Beef Bourguignonne With Madeira
|Beef boneless chuck steak||2 Pound, cut into 1 inch cubes|
|Condensed beef consomme||10 1⁄2 Ounce|
|Water||1 Cup (16 tbs)|
|Burgundy wine||3⁄4 Cup (12 tbs)|
|Thinly sliced carrots||1⁄2 Cup (8 tbs)|
|Madeira wine||1⁄4 Cup (4 tbs)|
|Bay leaf||1 , crumbled|
|Parsley flakes||1 Tablespoon|
|Thyme leaves||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Canned small whole onions||1 Pound, drained|
|Canned sliced mushrooms||4 Ounce, drained|
|Burgundy wine||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Hot buttered noodles||1⁄2 Cup (8 tbs)|
Place meat in a 4 qt.glass casserole dish.
Cover and microwave 8 to 10 minutes.
Stir in consomme, water, 3/4 cup Burgundy wine, carrots, maderia wine and seasonings.
Cover and microwave on DEFROST for 2 hours to 2 hours 30 minutes [SIMMER-4, 1 hour 30 minutes to 2 hours].
Stir twice during cooking.
Add onions and mushrooms.
Mix together 1/3 cup Burgundy wine and flour until smooth.
Gradually stir into hot liquid.
Cover and microwave 3 to 5 minutes or until thickened.
Stir three times during cooking.
Let stand 5 minutes.