Company Hash

• 2 c. leftover meat, sliced thin and in strips (if no leftovers, substitute stew meat and marinate)
• 6 Tbsp. olive oil
• 6 Tbsp. flour
• 2 medium onions, finely chopped
• 1 c. celery, finely chopped
• 4 cloves garlic, minced
• 1 (10 oz.) beef gravy or pkg. gravy mix
• 1/2 tsp. Worcestershire sauce
• 1 tsp. Accent
• 1 tsp. oregano
• 1/2 tsp. thyme
• 1 bay leaf
• 1 Tbsp. soy sauce
• 1 (3 oz.) can mushrooms
• 1/2 c. Claret or sherry wine
• 4 carrots, sliced and parboiled
• 4 potatoes, chopped and parboiled
• 1/2 c. Claret or sherry wine

1. Make a dark roux using oil and flour.
2. Saute the onion, celery and garlic until they are clear.
3. Add the rest of the ingredients including the meat and simmer for 30 minutes.
4. While the meat mixture is cooking, parboil carrots and potatoes.
5. Add to meat mixture after 30 minutes.
6. Cook for 5 minutes and add the additional 1/2 cup Claret wine.
7. Cook for additional 5 minutes. This may be served over rice, noodles or bread.
8. Serves 6.

leftover meat, olive oil, flour, onions, celery, garlic, beef gravy, worcestershire sauce, accent, oregano, thyme, bay leaf, soy sauce, mushrooms, claret, carrots, potatoes, claret

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300825 (may not work)