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!) Posted to TNT - Prodigy's Recipe Exchange Newsletter by
fluffduff@juno.com (Hope Blackford) on Aug 25, 1997
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