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Ingredients

1 pound boneless beef sirloin steak, cut into 1/2 inch cubes
1/4 teaspoon pepper, divided
2 teaspoons olive or canola oil
2 (14.5 ounce) cans beef broth
2 cups peeled, cubed potatoes
1 1/4 cups water
2 medium carrots, sliced
1 tablespoon onion soup mix
1 tablespoon dried basil
1/2 teaspoon dried tarragon
2 tablespoons cornstarch
1/2 cup white wine or additional beef broth

Directions

Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Add the broth, potatoes, water, carrots, onion soup mix, basil, tarragon and remaining pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. In a small bowl, combine the cornstarch and wine or additional broth until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients

2 skinless, boneless chicken breast halves
3 plum tomatoes, seeded and chopped
1/2 cup black olives, halved
2 tablespoons chopped fresh rosemary
6 cloves garlic, pressed
4 tablespoons olive oil
1/2 (750 milliliter) bottle dry white wine

Directions

Place chicken breasts between 2 sheets of plastic wrap. Using a meat tenderizing hammer, pound each breast to about 1/2 inch thick.

In a large skillet, heat olive oil over medium heat. Briefly cook chicken breasts in oil, turning to lightly brown both sides. Add garlic and rosemary, and continue cooking until garlic is soft. Pour wine into pan, and cover pan with lid. Bring to a boil, and simmer for about 5 minutes.

Add tomatoes and olives to the pan; continue cooking, covered, for approximately 10 minutes

Ingredients

1 (10 ounce) package frozen puff pastry shells
1 (16 ounce) package fresh baby carrots, cut in half
1 1/4 cups water, divided
1 1/2 pounds lean ground beef
1 (8 ounce) package sliced baby portobello mushrooms
2 tablespoons chopped shallots
3 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth, undiluted
1/4 cup tomato paste
1/4 cup dry red wine
1 tablespoon minced fresh tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Bake pastry shells according to package directions. In a microwave-safe bowl, combine the carrots and 1 cup of water. Cover and microwave on high for 8-10 minutes or until crisp-tender.

Meanwhile, in a large skillet, cook the beef, mushrooms and shallots over medium heat until meat is no longer pink; drain. Combine the flour and broth until smooth. Add the broth mixture, tomato paste, wine, tarragon, salt, pepper and remaining water to beef mixture; stir to combine.

Drain carrots; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove top of pastry shells; fill with beef mixture.

Ingredients

2 tablespoons butter or margarine, melted
6 chicken thighs
salt and pepper to taste
6 slices prosciutto (thin sliced)
2 tablespoons minced garlic, divided
1 cup sliced fresh mushrooms
1/4 cup dry white wine (optional)
1 cup sour cream

Directions

Preheat oven to 350 degrees F (175 degrees C).

Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.

Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.

Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.