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Beef a la French Market

By DonsKitchenTablet

Beef a la French Market

Prep:30minCook:30min

This recipe is from a 1978 cookbook made to celebrate the Centennial anniversary of St. Augustine Church in Schuyler, Nebraska. It’s a compilation of recipes submitted by women of the church. This particular recipe was submitted by Mrs. Francis Svoboda and can be found on page 156.

Updated at: Thu, 17 Aug 2023 03:51:36 GMT

Nutrition balance score

Great

Glycemic Index

48

Low

Glycemic Load

15

Moderate

Nutrition per serving

Calories471.7 kcal (24%)

Total Fat16.3 g (23%)

Carbs31.9 g (12%)

Sugars6 g (7%)

Protein45.4 g (91%)

Sodium274.5 mg (14%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2.5 lbbeef tenderloin tips

2 tbcooking oil

2 cwhole carrots

fresh or frozen

1 cmushrooms

½ cshallots

½ cdry red burgundy wine

6 cegg noodles

Instructions

Step 1

Sauté beef slices in oil until done rare.

Sauté beef slices in oil until done rare.

beef tenderloin tips2.5 lb

cooking oil2 tb

Step 2

Take out meat, stir drippings and blend in 4 T. flour. When smooth, slowly add enough water (about 2 c.) to make a heavy sauce.

Take out meat, stir drippings and blend in 4 T. flour. When smooth, slowly add enough water (about 2 c.) to make a heavy sauce.

flour4 tb

water2 c

Step 3

Add wine, then precooked vegetables and seasoning and simmer about 5 minutes.

Add wine, then precooked vegetables and seasoning and simmer about 5 minutes.

whole carrots2 c

peas2 c

mushrooms1 c

shallots½ c

dry red burgundy wine½ c

Step 4

Put beef back in pan and simmer for a couple of minutes.

Put beef back in pan and simmer for a couple of minutes.

Step 5

Pour over cooked noodles. Serves 6.

Pour over cooked noodles. Serves 6.

egg noodles6 c

Step 6

Original Source. This photo is how the recipe appears in the book, plus the cover and the finished meal.

Original Source. This photo is how the recipe appears in the book, plus the cover and the finished meal.

Notes

1 liked

0 disliked

Delicious

Special occasion

DonsKitchenTablet· last year

Special occasion

So this recipe was delicious. I always try to do these ones as true to what’s written as possible. I had to substitute and cut cubes of flank steak instead of tenderloin tips due to availability. Also, I used baby carrots instead of tiny whole and canned mushrooms. The timing of this recipe was a little tough because it assumes you have the vegetables and noodles done and ready to go. During the cooking process, I did steam the carrots but the minced shallots, frozen peas and mushrooms went in as-is. Plus I boiled the noodles. Simmering on the stove lasted way longer than the recipe described but I think that was due to timing of the vegetables and the noodles cooking. I took approximately 15 - 18 minutes. The resulting sauce was nice and thick and coated the food well. I added the beef in the last 5 minutes of the low simmer to warm up. If simmering for less time, consider halfway pre cooking the shallots. Overall, this one is a keeper for me. I don’t know what makes it French but I do know how delicious it is.

So this recipe was delicious. I always try to do these ones as true to what’s written as possible. I had to substitute and cut cubes of flank steak instead of tenderloin tips due to availability. Also, I used baby carrots instead of tiny whole and canned mushrooms.

The timing of this recipe was a little tough because it assumes you have the vegetables and noodles done and ready to go. During the cooking process, I did steam the carrots but the minced shallots, frozen peas and mushrooms went in as-is. Plus I boiled the noodles.

Simmering on the stove lasted way longer than the recipe described but I think that was due to timing of the vegetables and the noodles cooking. I took approximately 15 - 18 minutes. The resulting sauce was nice and thick and coated the food well. I added the beef in the last 5 minutes of the low simmer to warm up. If simmering for less time, consider halfway pre cooking the shallots.

Overall, this one is a keeper for me. I don’t know what makes it French but I do know how delicious it is.