| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Mushrooms; sliced |
| 1/4 | c | Butter |
| 3 | sl | Bacon; cut up |
| 2 | lb | Boneless beef; cut in 2. cubes |
| 2 | tb | Flour |
| 2 | Cloves garlic; crushed | |
| 1 | tb | Tomato paste |
| 1 1/4 | c | Holland House Red Cooking Wine |
| 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 |
INSTRUCTIONS
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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