Beef With Apple Carrot And Wine Sauce
|Round steak||2 Pound, cut into 1-inch cubes|
|Shredded apple||1 Cup (16 tbs)|
|Shredded carrots||1 Cup (16 tbs)|
|Sliced onion||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Red cooking wine||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Beef bouillon cubes||2|
|Water||1⁄4 Cup (4 tbs)|
|Browning and seasoning sauce||1⁄2 Teaspoon|
Brown meat in oil.
Add apple, carrots, onion, water, wine, salt, garlic, bouillon cubes and bay leaves.
Simmer 1 hour.
Combine cornstarch and water; stir into beef mixture.
Cook until mixture begins to thicken.
Add browning and seasoning sauce.
Pack hot into hot jars, leaving 1-inch head space.
Remove air bubbles.
Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10 pounds pressure.