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Recipe by: zÈta
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See below ingredients and instructions of the recipe
3 1/2 lb BEEF CHUCK OR SIRLION ROAST
2 tb CORN OIL
1 ts SALT
1 ea PEPPER
1 1/2 ts GARLIC POWDER
1 ea LARGE CARROT, SLICED THIN
1 ea MEDIUM ONION, CHOPPED
3/4 c BURGANDY WINE
3/4 c SOUR CREAM, LITE, ROOM TEMP
1/2 c WATER
3 tb FLOUR
1 tb LEMON JUICE
RUB MEAT WITH SALT AND PEPPER. HEAT OIL IN DUTCH OVEN, OVER MEDIUM
HEAT. BROWN ROAST ON ALL SIDES. ADD GARLIC, ONION, AND CARROTS. COOK
UNTIL ONION IS BROWNED. DRAIN GREASE FROM PAN. LOWER HEAT AND ADD
WINE AND SOUR CREAM. COVER TIGHTLY AND SIMMER OVER VERY LOW HEAT FOR
2 TO 3 HOURS OR UNTIL MEAT IS TENDER.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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