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inch lengths 1 inch wide
2 lb. small fresh mushrooms
Bread bowls, optional
Pat meat dry, then dredge in flour, which has been mixed with salt and pepper. In large heavy casserole or Dutch oven, heat oil. Add meat in single-layer batches and saute over medium-high heat, until browned on all sides. Remove meat as it browns.
Add onions and sugar to pan drippings. Saute, stirring constantly, until glazed and lightly browned, adding more oil if needed. Pour off any excess fat. Add wine to pan and cook over medium heat 2 minutes, stirring constantly and scraping up any browned bits from bottom of pan. Stir in tomato puree,
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