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Ingredients:
2 Pound(s) Beef tenderloin -
2 Tablespoon(s) Butter
2 Tablespoon(s) Oil
2 Cloves garlic
2 Cup(s) Dry red wine
2 Cubes beef bouillon
1 Baking potatoes
1 Onion
2 Teaspoon(s) Thyme
1 Bay leaf
8 Red potatoes
8 Carrots
4 Stalks celery
8 Tiny white onions
1 Cup(s) (or 2) tomato juice
Directions: Dredge meat in flour. Melt butter and oil in large pot; add garlic. Cook the beef just to rare; remove from pot and refrigerate. Add wine and bouillon to pan and scrape up bitsstuck to bottom. Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour. Add potatoes, carrots, cerlery and onions; simmer 1/2 hour. Add tomato juice, as necessary for nice gravy. Add beef cubes, reheat; toss in parsley and serve.
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