Beef Pot Roast in Red Wine

Small pot roast or 1-1/2 pounds beef (cubed), 1 large white onion (sliced), Red wine to cover, 4 tablespoons fat, 4 tablespoons flour, 4 large carrots, 1/2 cup hot water, 2 beef bouillon cubes, 1/2 teaspoon garlic puree, 1/2 teaspoon rosemary, 1/2 teaspoon ground thyme, Salt and pepper to taste

Marinate the meat overnight in red wine to cover, to which is added the onion. Remove meat from marinade, drain onion rings and save with the wine. Brown meat in fat. Remove meat. Make a roux by adding the flour to the fat and stirring until it is dark brown. Add onion rings. Cook until soft. Add wine from marinade. Add 1/2 cup hot water in which 2 bouillon cubes have been dissolved. (More water may be added if necessary) . Season with garlic puree, rosemary, ground thyme, salt and pepper. Put meat back in gravy. Add carrots which have been scraped and cut into chunks. Simmer tightly covered for at least 3 hours or until meat is well cooked. Serve over Sour Cream Noodles.

Beef Stroganoff