| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Casseroles |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef shoulder, cut into 1 1/2" squares |
| 2 |
tb |
Olive oil |
| 2 |
|
Sliced onions |
| 2 |
|
Garlic cloves, minced |
| 3 |
c |
Mushrooms, cut into quarters |
| 1 |
|
Bay leaf |
| 1 |
ts |
Thyme |
|
ds |
Worcestershire sauce |
| 1/2 |
ts |
White pepper |
| 1/2 |
|
Bottle Burgundy wine (750ml) |
| 4 1/2 |
c |
Water |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Flour |
INSTRUCTIONS
This beef Burgundy is wonderful served with noodles or small boiled
potatoes.
Brown meat in olive oil in 5-quart Dutch oven. Add onions and garlic
and cook 5 minutes. Add mushrooms, bay leaf, thyme, Worcestershire
and pepper. Add wine and water.
Cover and bake at 350'F. 2-3 hours or until meat is tender. In bowl,
blend together flour and butter. Stir into stew mixture. Heat to
boiling. Then simemr until thickened.
Each serving contains about: 360 calories; 209 milligrams sodium; 108
milligrams cholesterol; 20 grams fat; 9 grams carbohydrates; 29 grams
protein; 0.38 gram fiber.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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