Best Beef Bourguignon
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Best Beef Bourguignon
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”
      2 tb Flour
      2    Cloves garlic; crushed
      1 tb Tomato paste
  1 1/4 c  Holland House Red Cooking
      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
  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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