4 pounds chuck roast
1 cup chopped onion
1 cup chopped celery
1 garlic clove, crushed
1/2 cup white wine
16 ounces tomato sauce
2 bay leaves
1 teaspoon dried oregano leaves
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped flat-leaf parsley
1 pound mushroom, sliced
2 tablespoons lemon juice
1/4 cup butter
1 tablespoon all-purpose flour
2 tablespoons water
1/2 cup white wine
1 (12 to 16 ounce) package noodles
Trim and dice a chuck roast into 1″ cubes. Brown the meat in oil in a large kettle; remove and set aside.
To the kettle add chopped onion, chopped celery, and crushed garlic; cook until tender. Return the meat to the kettle with white wine, tomato sauce, bay leaves, oregano, rosemary, salt, pepper, and chopped parsley; bring to a boil, cover, reduce the heat, and simmer for 1 hour, or until the meat is tender, stirring occasionally. Discard the bay leaf.
Meanwhile, combine sliced mushrooms and lemon juice. Cook in a skillet in butter until tender. Combine flour and water; stir until smooth. Stir the flour mixture, the mushrooms, and white wine into the beef mixture. Cover and cook over medium heat for 15 minutes.
Meanwhile, prepare noodles according to the package directions.
Serve the Beef Marengo over the hot, cooked noodles.
Makes 8 servings.