God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
In the past God spoke in a variety of forms. Listen to the opening verses from the book of Hebrews. 'God, after He spoke long ago to the fathers in the prophets in many portions and in many ways, in these last days has spoken to us in His Son' (Heb. 1:1-2a). In Jesus Christ, the Word of God became incarnate. His words are God's words. And His words were God's final and most supreme revelation to mankind. On that holy mountain the Father declared, 'This is My beloved Son, with whom I am well-pleased; listen to Him' (Mt. 17:5). Through Christ, Scripture is complete and sufficient for 'everything pertaining to life and godliness' (2 Pet. 1:3). God designed it whereby no other revelation would compete with that of His Son. From Genesis to Revelation, the Scriptures are closed, and Christ had the final say.
Randy Smith
Beef Burgundy
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats
Beef, Beef, Steaks, Possum king
3
Servings
INGREDIENTS
1/4
lb
Fresh Mushrooms; sliced
6
sm
Pearl Onions; cut in quarters
3
tb
Butter
1/4
lb
Bacon; diced
1
lb
Top Sirloin Steaks; cut in 1-inch cubes
1
tb
Flour
1/2
c
Burgundy; wine
3/4
c
Beef Broth
1
Bay Leaf
2
Cloves Garlic; minced
1/2
ts
Ground Thyme
1 1/2
c
Carrots; diagonally sliced
Salt And Pepper; to taste
Noodles; hot, buttered
1 1/2
ts
Chopped Parsley
INSTRUCTIONS
In large skillet, sauté mushrooms and onions in hot butter until golden
brown. Remove from skillet and set aside.
Add bacon to skillet and fry until crisp; remove with a slotted spoon and
reserve.
Add top sirloin steak to skillet and fry in bacon fat, stirring frequently,
until well browned.
Return mushroom and onion mixture to skillet and add flour; toss until
flour disappears.
Add wine, beef broth, bay leaf, garlic and thyme. Simmer, covered, for 30
minutes, stirring frequently.
Add carrots and cooked bacon, and cook covered, for 15 minutes longer.
Season with salt and pepper.
Before serving remove bay leaf. Serve over hot buttered noodles.
Sprinkle with parsley.
Posted to MC-Recipe Digest V1 #924 by "abprice@wf.net" <abprice@wf.net> on
Nov 25, 1997
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