Babootie

Galena Cellars Recipe Contest Winner
Submitted by John Oldfield, Chicago, IL

1 lb. ground beef                                          1 lb. ground pork
1 large onion, chopped                               16 oz. canned tomatoes
2 tablespoons curry powder                        2 tablespoons vinegar
2 bananas, sliced                                         2 Granny Smith apples, cored and diced
2 small can apricots, sliced                        
1 cup Galena Cellars Proprietor’s Reserve Merlot wine
¼ cup slivered almonds
Salt to taste 

Brown the meat in a large skillet and drain off most of the fat.  Add all other ingredients except the nuts.  Cover, leaving the lid partly off to let air escape.  Simmer gently for about 30 minutes, stirring regularly to prevent sticking.  Taste and add salt if desired.  Give it a thorough stirring to break up the fruit.  Add nuts and simmer gently for another 30 minutes.  Serve over rice or pasta. 

The recipe’s creator notes that this dish is extremely versatile.  You can easily control the sweetness by using either overripe (for a sweeter dish) or underripe bananas.  Hotness can be varied by the curry powder you use, and you can also add hot pepper.  Try a flavored vinegar such as basil garlic vinegar for a different taste.  Cashews or peanuts can be used instead of almonds.   He has also used Galena Cellars General’s Reserve Red and General’s Reserve White wines which change the undertones of the dish.  Experiment to find the flavor of Babootie you like best!

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