Yield: 1 Servings
Measure | Ingredient |
---|---|
½ pounds | Mushrooms; sliced |
¼ cup | Butter |
3 slices | Bacon; cut up |
2 pounds | Boneless beef; cut in 2 cubes |
2 tablespoons | Flour |
2 \N | Cloves garlic; crushed |
1 tablespoon | Tomato paste |
1¼ cup | Holland House Red Cooking Wine |
2 \N | Beef bouillon cubes |
2 tablespoons | Sugar |
¼ teaspoon | Salt |
¼ teaspoon | Thyme |
1 small | Bay leaf |
1 \N | Peppercorn |
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