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