Yield: 1 Servings
|½ pounds||Mushrooms; sliced|
|3 slices||Bacon; cut up|
|2 pounds||Boneless beef; cut in 2 cubes|
|2 \N||Cloves garlic; crushed|
|1 tablespoon||Tomato paste|
|1¼ cup||Holland House Red Cooking Wine|
|2 \N||Beef bouillon cubes|
|1 small||Bay leaf|
|½ pounds||Small white onions|
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.
Typists 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@... (Hope Blackford) on Aug 25, 1997