Beef burgundy~

Yield: 5 servings

Measure Ingredient
1¾ pounds Chuck roast -- boneless
¼ pack Birdseye small onions --
\N \N (more if you wish)
1 tablespoon Butter
2½ slice Bacon -- cooked & diced
2 tablespoons Flour
1¼ cup Burgundy
2½ cup Beef stock
1½ teaspoon Tomato sauce
1 \N Clove Garlic -- minced
1½ \N Carrots -- diced
\N \N Salt and pepper -- to taste
¼ pounds Small mushrooms, (more if you wish)
\N \N Parsley -- chopped

Cut meat in 1½-inch pieces. Brown onions and mushrooms in butter.

Remove. Brown meat, stir in flour and then stir in wine, stock, tomato sauce, garlic, carrots, and seasonings. Cover and simmer 1 ½ hours.

Add onions and bacon, cook ½ hour longer. Add mushrooms, cook 15 minutes longer. Sprinkle with chopped parsley and serve over noodles or rice. Serves 5-6.

Per serving: Calories 273⅒; fat 6.1g; cholesterol 55mg; carbohydrates 6.6g; dietary fiber 0.8g; protein 14.7g; sodium 723mg.

Good source of vitamin A.

Typed for you by Marjorie Scofield 5/18/95 From a collection of clippings from magazines, newspapers, ads, and little pieces of paper with recipes jotted down, that I have collected for the last 30 years.

Recipe By :

From: Marjorie Scofield Date: 05-21-95 (160) Fido: Recipes

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