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      Title: Beef Filets Braised in Red Wine and Tomatoes
 Categories: Beef, Steak, Wine
      Yield: 4 Servings

    1/4 c  Olive oil
      2 cl Garlic
      1 lg Onion; thinly sliced
           Salt & pepper
      8 oz Mushrooms; sliced
    1/2 c  Red wine, Sangiovese or
           -Barbera
    1/4 c  All-purpose flour
      1 lb Boneless beef steaks;
           -thinly cut
      1 tb Dried parsley
      1 tb Dried Italian seasonings
     14 oz Can crushed tomatoes

  Heat the olive oil in a nonstick skillet over medium-high heat.
  Mash the garlic cloves with a fork and add to the skillet. Add the
  onions and season with salt and pepper. Cook until the onions
  become transparent, about 5 minutes. Reduce the heat to low and
  cook until the onions become soft, about 10 minutes. Turn up the
  heat medium-high and add the mushrooms. Cook until the mushrooms
  begin to brown, 3-5 minutes. Add the wine and cook until the liquid
  is evaporated, 3-5 minutes.

  Pour the flour into a plastic bag and add the meat. Coat the meat
  evenly with the flour. Push the mushrooms and onions to the edge
  of the skillet and add the meat to the center of the skillet (if
  the skillet is dry, add a little olive oil). Season with salt and
  pepper; cook until browned, 3-5 minutes.

  Turn the meat, add the parsley and seasonings; cook 3-5 minutes.
  Add the crushed tomatoes and stir. Cook until the meat is tender,
  15-20 minutes. Serve over cooked pasta or rice.

  Source: lafamigliawines.com

  From: Michael Loo
  Date: 18 Dec 98

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