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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Dutch Beverages, Main dish 5 Servings

INGREDIENTS

2 lb Beef rolled rump roast*
1/4 c All-purpose flour
2 T Olive oil
2 T Vegetable oil
1 Clove garlic
1 1/4 c Dry red wine
1 1/2 c Water
1/2 Small bay leaf
1 1/4 t Salt
2 Sprigs parsley
3 Slices bacon, diced
18 Small white onions
3 T Tomato paste
1/2 t Dried thyme leaves
1/4 t Ground pepper
2 T Butter or margarine
18 Small mushroom caps

INSTRUCTIONS

Heat oven to 325'. Coat beef cubes with flour. Heat oil in Dutch oven.
Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic
and fat. Add wine and enough water to just cover the meat. Stir in  bay
leaf, salt and parsley. Cover and bake 2 hours.  Fry bacon just until
lump. Add onions; cook until light brown. Stir  bacon and onions into
beef cube mixture. Cover andb ake until beef  cubes are tender, about
40 minutes.  Stir in tomato paste, thyme and pepper. Cover and bake 10
minutes.  Melt butter in 6-inch skillet. Cook and stir mushrooms in
butter  until tender; arrange on top.  *NOTE: Beef bottom round or
boneless chuck eye can be substituted for  the beef rolled rump roast.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 371
Calories From Fat: 302
Total Fat: 33.8g
Cholesterol: 30.8mg
Sodium: 1004mg
Potassium: 228.2mg
Carbohydrates: 7.8g
Fiber: <1g
Sugar: 1.2g
Protein: 6.9g


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