Name: Campbell's Beef Bourguignonne
Ingredients: 2 sl Bacon; 1 1/2 lb Beef cubes (about 1 1/2 inches); 1 cn (10 3/4 oz.) golden mushroom soup, condensed; 1/3 c Burgundy or other dry red wine; 1 lg Cove garlic; minced; 1 md Bay leaf; 2 tb Chopped parsley; 1/4 ts Thyme leaves; crushed; 1 lb Small whole white onions; about 16; Cooked noodles

I caution against referring to “carnal” and “spiritual” as rigid categories or classes of Christians. The idea of a distinctive class or category implies a strict line of demarcation between one group of believers and another. It suggests there are readily identifiable stages in the Christian life into which one may enter if certain things are done or out of which one may fall if other things are done. Sanctification, however, is far too fluid for such strict categorization. In other words, sanctification is a process which, because of its constantly dynamic and progressive nature, defies rigid classifications.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats		All newly t, Beef	4	Servings

INGREDIENTS

2	sl	Bacon
1 1/2	lb	Beef cubes (about 1 1/2 inches)
1	cn	(10 3/4 oz.) golden mushroom soup, condensed
1/3	c	Burgundy or other dry red wine
1	lg	Cove garlic; minced
1	md	Bay leaf
2	tb	Chopped parsley
1/4	ts	Thyme leaves; crushed
1	lb	Small whole white onions; about 16
		Cooked noodles

INSTRUCTIONS

In skillet, cook bacon until crisp; remove and crumble. Brown beef in
drippings. Add soup, wine, garlic, bay, parsley, thyme, and bacon. Cover;
cook over low heat 1 hour. Add onions; cook 1 hour more or until done. Stir
occasionally. Remove bay leaf. Serve over noodles.
Recipe by: Campbell's Posted to MC-Recipe Digest V1 #730 by L979@aol.com on
Aug 9, 1997

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