Best Beef Bourguignon
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Best Beef Bourguignon
  Beef  
Last updated 6/12/2012 1:08:29 AM. Recipe ID 34980. Report a problem with this recipe.
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      Title: Best beef bourguignon
 Categories: None
      Yield: 1 Servings
 
    1/2 lb Mushrooms; sliced
    1/4 c  Butter
      3 sl Bacon; cut up
      2 lb Boneless beef; cut in 2”
           -cubes
      2 tb Flour
      2    Cloves garlic; crushed
      1 tb Tomato paste
  1 1/4 c  Holland House Red Cooking
           -Wine
      2    Beef bouillon cubes
      2 tb Sugar
    1/4 ts Salt
    1/4 ts Thyme
      1 sm Bay leaf
      1    Peppercorn
    1/2 lb Small white onions
 
  Best Recipes From the Backs of Boxes, Bottles, Cans and Jars by Ceil
  Dyer
  
  True beef bourguignon from Holland House Wines.
  
  In large pot, sauté mushrooms in butter; remove mushrooms and set
  aside. Fry bacon until crisp; remove and set aside. Add meat to
  drippings and brown well. Blend in flour. Add garlic, tomato paste,
  wine and seasonings. Cover and simmer for 2 hours, stirring
  occasionally. Add onions, mushrooms and bacon; simmer 1 hour longer.
  Additional wine if liquid has evaporated. Garnish with cherry
  tomatoes and serve over rice if desired.
  
  Typist’s Notes: I used 12 oz. fresh mushrooms and some bacon bits
  rather than bacon. I omitted the small white onions, substituting
  some dried chopped onions, and I omitted the tomato garnish. It
  appeared to be quite done at 2 hours. I served it with instant mashed
  potatoes. (Sorry, folks, my real mashed potato attempt was a failure.
  My instant mashed potatoes are june fine. VBG!) 




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Recipe ID 34980 (Apr 03, 2005)

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