Ingredients:
3 lbs round steaks or 3 lbs sirloin or 3 lbs beef tenderloin, if preferred
4 ounces butter or 4 ounces margarine
1 clove garlic, crushed
3 medium onions, thinly sliced
1/4 cup flour
1/2 teaspoon pepper
2 teaspoons salt
1/4 teaspoon rosemary
1/4 teaspoon oregano
1 cup Burgundy wine
1 cup strong black coffee
Directions:
Trim off all fat from meat and cut into 3/4 inch cubes.
Melt butter in deep skillet.
Crush garlic and add to melted butter.
Brown meat on all sides in garlic butter.
Add thinly sliced onions to meat and cook until onions are soft but not brown.
Remove meat and onions and blend flour with remaining juices.
Add remaining ingredients to flour and juices, blending until sauce is slightly thickened.
Return meat and onions to skillet, cover and bring just to a boil.
Lower heat and simmer for 1.5 hours or until meat is tender.
Serve over cooked broad egg noodles.
Servings: 6
Time preparation: 45 min.
Time total: 135 min.